Tomato and olive breadsticks

I’ve written often that the little hands love breadsticks, and when I thought that he had found his favourite ones in the zucchini and anthotyros breadsticks, these tomato breadsticks came to defeat them! Little hands loved them! So, what should a breadstick be? It should be crunchy, and it should make you want one more, and one more, and one more… This recipe has everything! They’re tasty, very very crunchy, vegan, and so easy to make, and you just need 5 ingredients you certainly have at home! JUMP TO RECIPE

Regarding breadsticks

Wikipedia says that breadsticks are a baked bread product from the Italian and Greek cuisine. They’re called grisinni in Italian, most of them are made with wheat, and the crunchy sound is the source of both the Italian and the Greek name (kritsinia). The Italians make them in different sizes and offer them as appetizers in restaurants. We’re famous for this snack, as well, since we’re often making it in our houses, usually with wheat and olive oil. The breadstick is a favourite snack for both kids and adults, on all occasions. I love that it can be created with many different vegetables and herbs, and you can take it anywhere.

What we are going to need

• Tomatoes. I give you the quantity weighed after grating because if I gave you the weight before grating, the deviation would be quite large, leading to mistakes. Use about 2 large tomatoes. Avoid using a food processor, but if you do, remove their skins first, since it’s best you don’t add them to the dough.
• Olive oil. One of the core ingredients of Greek breadsticks, and it can’t be missing from this simple recipe. 
• Flour. I used all-purpose flour and that helped them become crunchy.
• Oregano. Or use any herb you like, adjusting the quantity to your tastes. 
• Olives. It helps get the olives pre-sliced. Make sure, though, to read the ingredients when buying. Don’t buy a jar of olives where you see aromatic substances or unfamiliar ingredients included on the list. 
• Vinegar. Helps make them crunchy, so don’t skip it.

Tips and storage

• You’ll notice that there’s no salt for the tomato breadsticks. This is done because, on the one hand, this recipe is mainly intended for little hands, and on the other hand, honestly you won’t miss it. Many adults tried them, and no one noticed the lack of salt. Everything, however, is a matter of taste, so if you feel it’s missing, add it. 
• The dough should be soft and not sticky, but it might seem strange to you that it’s quite oily. Don’t worry, that’s how it’s supposed to be. But if you feel that it’ll make kneading hard, you can put it in the fridge for a bit, to work it a few minutes later. I didn’t do that, though. 
• You can make all tomato breadsticks be the same size if you weigh them. In the process of the recipe, I explain how to do it. 
• The thinner you make them, the crunchier they’ll be. But temperature differs from oven to oven, so check often. 
• Store them in a glass jar or an airtight vessel. You can store them for 3–4 days, and you don’t need to refrigerate them.

If you love breadsticks, you may also check out:

• Κριτσίνια με σπανάκι σε 2 εκδοχές, δείτε τις εδώ και εδώ
• Κριτσίνια με κολοκυθάκι και ανθότυρο
• Κράκερ καρότου που γίνονται πολύ εύκολα και κριτσίνια

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.