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.

IMG_3854

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.

IMG_3844

– 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.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

12 thoughts on “Rosemary Breadsticks

  1. […] Hummus… lovely stuff but only one of the girls can have it, and I’ve never managed to make a great tahini free version. Once the tahini is left out, the whole essence of a good hummus seems to be missing. This cannellini bean version is a pretty good replacement with no sesame in sight – the beans gives a creaminess that is lifted out of blandness by the punchy rosemary, garlic and sharp lemon. In fact, it was hard to stop dipping into it. Perfect served with homemade pittas or breadsticks. […]

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