Time: 1 ora
Difficulty: media

Bread baskets can be so varied, and today I'm offering you a truly exceptional breadstick!
They're also ideal for accompanying appetizers, soups, and salads.

Characteristics: Breadsticks are a type of bread, shaped like dry, crispy sticks.
Generally seasoned with oil to make them more crumbly, they've come in countless variations and flavors.
Historical Notes: History tells us that they originated in Turin in 1675, invented by the court baker Antonio Brunero at the behest of the royal physician. The aim was to create an easily digestible bread substitute for the future King Vittorio Amedeo II of Savoy.
Notes: The name derives from the Piedmontese ghersa (or grissa), which referred to a type of long, narrow bread.

Ingredients
440 g Molino dalla Giovanna Special Bread and Pizza
60 g chickpea flour
1 g baking soda
340 g water
5 g fresh yeast
60 g extra virgin olive oil
10 g fine salt
2 g sunflower lecithin

Method
Place the mixture in a bowl and mix well with a whisk. Add the baking soda, lecithin, and sesame seeds and continue mixing by hand.
Add the water and the previously dissolved yeast, and finish with the extra virgin olive oil and fine salt.
Start kneading, squeezing the dough with the palm of your hand, until all the ingredients are well combined.
Place the dough in a bowl covered with plastic wrap and let it rest for half an hour in the refrigerator.
Remove the plastic wrap from the dough and, using a pastry cutter, separate strips of dough and shape them into 5 cm long sticks with a diameter of about 1.5 cm. Place them on a baking sheet lined with parchment paper.
Let them rest for about 30-45 minutes at room temperature.
Preheat the oven to 170°C (340°F). Once hot, bake the breadsticks for about 40 minutes, checking that they are completely dry and crispy.
If they are still too moist inside when they cool, return them to the oven at 150°C (300°F) for another 20-25 minutes to finish toasting.
Remove from the oven and let them cool on a rack for 4 hours.