Sundried Tomato Breadsticks

I think this is a baking success out of a morning of multi-tasking making what ended up being 36 miniature cakes (see Friday's blog). They are some breadsticks made with an overnight preferment and flavoured with garlic and filled with chopped sundried tomato.

The dough resembles a ciabatta or focaccia dough, making these the essence of Italy, with the overnight rise of the initial dough adding a depth of flavour. The sundried tomato is strong and delicious, and is complemented by the garlic. The wet dough has meant they are light with an open crumb structure. They baked to crisp on the outside but still soft in the centre. I would say they are pretty close to perfect.