Cutting blade / dough knife
Baking / release spray / baking paper
Recipe for 16 cocktail sticks
Weigh all the ingredients for the dough and make sure that the yeast does not come into direct contact with the salt before adding the water.
Knead all ingredients with lukewarm water to a smooth dough for about 10 min (20 mins by hand)
Meanwhile, cut the garlic and dried tomatoes into fine cubes.
Mix this together with the oil in a bowl and add it to the dough.
Mix this briefly into the dough, about 1 to 2 minutes, until everything is well distributed.
Cover the dough with a damp tea towel and let it rest at room temperature for 15 min.
Divide the dough into 16 equal pieces (25 grams).
Let the dough pieces rest for 10 min under a tea towel at room temperature.
Spray the baking tray with baking spray or line it with parchment paper.
Roll out the dough pieces to a length of 15 cm.
Place the rolled out dough pieces on the baking tray, leaving about 5 cm between each piece of dough.
Cover the dough with a damp tea towel and let it rise at room temperature for 30 min.
Preheat the oven to 200 degrees.
Place the baking sheet in the center of the preheated oven and bake it at 200 ° C for 20-25 minutes.
Remove the cocktail sticks from the oven after baking and let them cool on the baking tray.