Soft Italian Breadsticks (Filoncini Morbidi)
Category: Yeast Breads
Servings: 4
Preparation Time: 3 hours 15 minutes
Cooking Time: 25-30 minutes
Soft Italian breadsticks, or Filoncini Morbidi, are a delightful addition to any meal, whether served as an appetizer, side dish, or enjoyed on their own with a drizzle of olive oil. These breadsticks are characterized by their light, airy texture and golden-brown crust. This recipe transforms basic ingredients into a deliciously soft bread that’s perfect for dipping or pairing with a hearty stew.
Here’s how to make these mouth-watering, soft breadsticks at home:
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 1 kg |
| Water | 600 g |
| Extra virgin olive oil | 60 g |
| Sugar | 25 g |
| Fine salt | 25 g |
| Fresh brewer’s yeast | 8 g |
| Egg yolk | 1 |
| Water (for brushing) | as needed |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 85 g |
| Protein | 10 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Instructions
-
Prepare the dough:
Start by placing the flour in a large mixing bowl. Add the sugar to the flour, followed by the yeast. Make sure the yeast is evenly distributed throughout the flour. Gradually pour in the water while mixing with your hands to begin forming a dough. Add the olive oil slowly, alternating between the oil and more water if necessary. Continue to knead the dough until it becomes smooth and well-combined. -
Incorporate salt:
Once the dough is well-formed and soft, add the salt. Knead the dough further for another 5 minutes to ensure the salt is evenly incorporated into the mixture. -
Rest the dough:
Once the dough is smooth and elastic, transfer it to a clean bowl. Cover the bowl with plastic wrap, and place it in a warm area to rise. Let the dough rise for at least 3 hours. A great trick is to let the dough rise in an oven that’s turned off but with the light on, as this creates a warm and cozy environment for the dough. -
Shape the dough:
After the dough has doubled in size, turn it out onto a lightly floured surface. Divide the dough into 4 equal portions, each weighing approximately 450 grams. Roll each portion into an elongated, oval shape that is about 30 cm in length. You should be able to form a smooth, even log with minimal effort. -
Roll the dough:
Once each portion is shaped into an oval, start from the longest side of the oval and roll it up carefully, pressing down with your fingers to seal each roll as you go. Make sure the ends are tucked in and that the seam is pinched shut to prevent the breadsticks from unrolling during baking. -
Prepare for baking:
Place the rolled breadsticks onto two baking trays lined with parchment paper, ensuring the seam is on the bottom to keep the shape intact. Gently press each breadstick to slightly flatten it. Using a sharp knife, make 2-3 slashes along the top of each breadstick to allow for expansion during baking. -
Glaze with egg wash:
In a small bowl, whisk together the egg yolk with a splash of water. Brush this mixture generously over the top of each breadstick. This will give your breadsticks that beautiful golden color once they’re baked. -
Bake:
Preheat your oven to 180°C (350°F). Bake the breadsticks for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. For an extra crispy crust, you can leave them in for an additional 5 minutes. -
Cool and serve:
Once baked, remove the breadsticks from the oven and transfer them to a cooling rack. Let them cool for a few minutes before serving. These soft, fluffy breadsticks are now ready to be enjoyed with your favorite dipping sauce, spread with butter, or simply savored on their own.
Tips for Success
- Dough consistency: The dough should be slightly sticky but not too wet. If you find it too sticky, sprinkle in small amounts of flour as you knead. Conversely, if it’s too dry, add more water, a tablespoon at a time.
- Yeast activation: If you’re unsure if your yeast is active, dissolve it in warm water (not too hot) with a pinch of sugar. If it starts to bubble and foam within 10 minutes, it’s good to go.
- Flavor variations: You can personalize these breadsticks by adding herbs like rosemary, thyme, or oregano into the dough for extra flavor. Alternatively, sprinkle some coarse sea salt on top before baking for a savory touch.
How to Serve
These soft breadsticks are incredibly versatile. Here are a few ways to enjoy them:
- With dips: Serve alongside a rich marinara sauce, creamy cheese dip, or olive tapenade for a perfect appetizer.
- As a side dish: Pair them with soups, stews, or a fresh Italian salad for a delicious meal.
- For breakfast: Spread some butter, honey, or your favorite jam for a quick and tasty breakfast option.
Storing and Reheating
If you have leftovers, store the breadsticks in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months. To reheat, simply place them in a warm oven for a few minutes to bring back their crispy texture.
Enjoy your homemade Filoncini Morbidi—a soft, fluffy treat that will quickly become a favorite in your kitchen!
