Paul Hollywood's Truffle Ficelles

I had never heard of a Ficelle before, but after flicking through Paul Hollywood's 'How to Bake' recipe book, I came across this Truffle version which very much reminded me of fresh bread sticks. Perfect for snacking on with a little oil, or serving with a salad. The recipe requires very little ingredients (only the truffle oil is a little special) and is very little hands on time. So with a casual Sunday to myself, I baked these beauties to snack on. The recipe uses a mixer for the kneading of the dough, but I did it by hand and worked perfectly find - just be prepared for a little workout.
250g strong white bread flour
5g salt
5g instant yeast
200ml tepid water
1 tbsp olive oil
25ml truffle oil
dried oregano
1. Put the flour, salt and yeast into a bowl (salt and yeast on separate sides). Pour in the water and combine. Knead for 10 mins until the dough is wet and stretchy when pulled. Add olive oil and knead again.

2. Put the dough in an oiled tub and leave until doubled in size (about an hour)

3. Tip out the dough on a well floured surface being careful not to knock the air out. Pat into an even rectangle (about 8cm square). Cut the dough into 8 pieces then stretch the lengths to around 25cm long. (I then cut some of these in half for a more snackable size). Place them on a tray with baking paper and drizzle the truffle oil along the top followed by the oregano.

4. Cover with cling film and leave to prove for 30 mins. 

5. Preheat the oven to 230c

6. Bake the ficelles for 10-15 mins. When they are ready, take them out of the oven and sprinkle with a little more oil. Leave to cool. Best eaten warm.


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