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.

12 Comments Add yours

  1. 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.

    1. lucylox says:

      I agree…. bread is exciting but a bit scary! I’m hoping not to have too many disasters!

  2. irena078 says:

    these are perfect for the summer time!

    1. lucylox says:

      or any time! 😉

      1. irena078 says:

        jp, you are right! 😀

  3. mydearbakes says:

    Wow, what a lovely bake! Hmmmmm, I can tell it’s real yummy! =)

    1. lucylox says:

      a bit too yummy!!

  4. livliveslife says:

    Beautiful photo!! I bet these are just amazing.

  5. marion Jackson says:

    What is fluer de sel? I know cups and spoons not metric.

    1. lucylox says:

      Fleur de sel is hand harvested high quality sea salt flakes. You could always grind your own rock salt…

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