Rosemary Breadsticks

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.