Tomato Crushed Breadsticks

Equipment Needed

Stand mixer with paddle attachment, Mixing jug or bowl, Dough scraper or spatula, Baking tray, Parchment paper, Wire cooling rack

Method

1. 1.

   Prepare the liquid mix: In a jug or bowl, blend together the cold water, Mazza Crushed Tomatoes, and olive oil until smooth and uniform. Set aside.

   Chef Tip: Blending the tomato into the liquid before adding it to the flour ensures an even colour and flavour throughout the dough — no streaky patches.
2. 2.

   Make the dough: In a stand mixer fitted with a leaf (paddle) hook, combine the flour, yeast, and salt on low speed. Gradually pour in the tomato-water-oil mixture while the mixer runs. Continue mixing for 6-8 minutes until the dough is smooth, soft, and homogeneous. Turn the dough out onto a lightly floured surface and divide into 2 equal portions. Shape each into a rectangular loaf.

3. 3.

   Proof the dough: Place the dough portions on a lightly floured tray, cover with a damp cloth or cling film, and leave to proof in a warm spot for approximately 2 hours, or until nearly doubled in size.

   Chef Tip: The dough should feel pillowy and airy when ready. If your kitchen is cool, place the tray near the oven (turned off) with a bowl of hot water inside to create a warm, humid environment.
4. 4.

   Shape the breadsticks: Preheat your oven to 185°C (365°F) fan-assisted. Butter a baking tray or line it with parchment paper. Using a dough scraper or spatula, cut each dough portion into thin strips (about 1cm wide). Gently stretch each strip to the length of the tray, twisting lightly if desired, and place on the prepared tray with a little space between each.

5. 5.

   Bake and cool: Bake in the preheated fan oven for 16 minutes, or until the breadsticks are golden, crisp, and dry to the touch. Remove from the oven and transfer to a wire rack to cool completely. Serve alongside antipasti, soups, or dips. Store in an airtight container for up to 5 days.