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.
Ooh these look great! I made lots of bread last year, with varying results – I love working with yeast dough, it really is kitchen magic.
I agree…. bread is exciting but a bit scary! I’m hoping not to have too many disasters!
these are perfect for the summer time!
or any time! 😉
jp, you are right! 😀
Wow, what a lovely bake! Hmmmmm, I can tell it’s real yummy! =)
a bit too yummy!!
Beautiful photo!! I bet these are just amazing.
🙂
What is fluer de sel? I know cups and spoons not metric.
Fleur de sel is hand harvested high quality sea salt flakes. You could always grind your own rock salt…
[…] 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. […]