My New Year’s resolution was to start making more bread. You might have guessed that it might be a food related resolution. Shop bought bread is fairly limited for us and there is such a wonderfully varied and practically endless range of breads, most of which can’t be that hard to bake yourself. I thought I’d start simply with these rather moreish breadsticks, inspired by and adapted from my ‘Scandilicious Baking‘ book that I was given for Christmas.
I’m rather pleased with the results and the salty, rosemary vibe is quite reminiscent of a focaccia but without the oiliness. You could serve these alone or with dips.
Rosemary Breadsticks (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan) NB: contains gluten.
Makes 12 sticks
- 250g strong white bread flour
- 1 tsp salt
- 1/2 tbsp fast action dried yeast
- 1 tbsp extra virgin olive oil
- 150ml tepid water
- 2 tbsps extra virgin olive oil
- 2 tbsps rosemary, finely chopped
- 1 tsp fleur de sel
- Sift the flour into a large bowl. Stir in the yeast and salt.
- Make a ‘well’ in the middle and pour in the water and 1 tbsp oil.
- Mix until it comes together to form a dough. Then knead until smooth and the dough springs back when you press it.
- Place in a bowl, cover with cling film and leave to rise for about 1 hour.
- Line 2 baking sheets with parchment and turn the oven on to 200 degrees Centigrade/Gas Mark 6
- Once the dough has risen, take it out of the bowl and knock back the dough. Knead for a couple of minutes.
- Divide into 12 even sized pieces.
- Roll each out into a long thin sausage shape and place on the parchment lined baking sheet. They don’t have to be perfect.
- Brush with the extra oil and sprinkle on the rosemary and salt.
- Leave to rise for about half an hour.
- Bake for 10-15 minutes until they’re turing golden and sound hollow when tapped.
- Cool on a wire rack.
- Best eaten fresh.