How to make
Dissolve the yeast and a pinch of sugar in the slightly warmed water. Mix well and leave it to activate.
Sift the flour with the salt and add the activated yeast, fat, basil and finely chopped dried tomatoes to them in the middle.
Knead a smooth dough with a pleasant reddish color. Depending on how soft and hydrated your tomatoes are, you may need to drizzle with more olive oil or add a little more flour.
Cut small balls from the dough and stretch them into thin sticks (do not roll them, but form between your two palms).
Place them at little distance on a tray covered with baking paper (you will get two doses/two trays of cracker sticks). Leave them for about 25-30 minutes and cover them with clean kitchen towels.
If your oven allows it, bake both doses at the same time, if not - after the 25th minute, put the first tray in. After the cracker sticks aquire an appetizing color, take them out and bake the second dose. The baking temperature is 360°F (180°C).
Leave the baked cracker sticks with tomatoes and basil to cool down well. At first, only their crust is crunchy, but inside they are very delicate and tender. After an hour or two, they become completely crunchy, but at the same time they remain tender, not hard. I just have no words for the taste and aroma! If you love crackers, pretzel sticks and all kinds of snacks, you'll love these cracker sticks.
Enjoy!
