Grate the cheese into a bowl and refrigerate. Cut the cranberries into small pieces.
Mix the flour, semolina rimacinata and active dry yeast in a bowl, and create a well in the middle. Combine together the olive oil, water and sugar before pouring it into the well. Now add the salt, cranberries and 30 g of the grated cheese. Knead everything together until a smooth and elastic dough forms. Grease a bowl, place the dough into the bowl, cover with cling film and refrigerate for 2 hours (at best leave overnight).
Preheat the oven (electric 185°C / circulated air 165°C). Line two baking sheets with parchment paper.
Remove the dough from the fridge, punch it down and once again knead it. On a well-floured work surface roll the dough out to a rectangle (ca. 1 cm thick). Cut the dough lengthwise into two equally sized pieces and brush with olive oil. Now sprinkle the rest of the cheese on top, before sprinkling with pepper and the Italian herb mix. Cut the dough into strips (ca. 1-2 cm wide). Now carefully twist each strip and place on the baking sheet. Brush each cranberry cheese twist with a little olive oil, before baking the baking sheets, one after another, for ca. 15-18 minutes.
Remove the twists from the oven and cool briefly on the baking sheets, before transferring to a wire rack to cool.
These tasty twists can be eaten warm or cold!
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