Herby breadsticks

Herby breadsticks
  • Serves icon Makes 20
  • Time icon Hands-on time 35 min, oven time 14-16 min, plus rising & proving

Herby homemade breadsticks, scattered generously with sea salt, make an impressive addition to any cheese board or crudités platter.

Nutrition: per serving

Calories
117kcals
Fat
2.6g (0.4g saturated)
Protein
3.3g
Carbohydrates
19.7g (0.4g sugars)
Fibre
1g
Salt
0.6g
Calories
117kcals
Fat
2.6g (0.4g saturated)
Protein
3.3g
Carbohydrates
19.7g (0.4g sugars)
Fibre
1g
Salt
0.6g

Per breadstick

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 1 tsp caster sugar
  • 7g fast-action dried yeast
  • 4 tbsp extra-virgin olive oil, plus extra for brushing
  • 300ml lukewarm water
  • 2 tbsp chopped fresh rosemary or thyme
  • Fine polenta for dusting
  • Sea salt flakes to scatter

Method

  1. Put the flour, salt, sugar and yeast in a mixing bowl, stir in the oil and water, then bring together into a dough, first with a palette knife, then your hands. Tip the dough onto a lightly flour-dusted surface and knead for 10 minutes or until smooth and elastic (or knead in a stand mixer with a dough hook for 8 minutes).
  2. Knead the herbs into the dough, then put in an oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
  3. Knock the dough back in the bowl to distribute the air, then turn out onto a surface dusted with polenta and roll out into a rectangle about 30cm x 45cm. Halve the rectangle widthways using a sharp knife, then cut into strips, around 30cm x 2cm wide. Roll into stick shapes, then put on 2 baking sheets, scattered with more polenta. Leave somewhere warm to puff up/prove for 20 minutes. Heat the oven to 220°C/200°C fan/gas 7.
  4. Brush breadsticks with oil and scatter with sea salt. Bake for 14-16 minutes. Serve cool or warm with dips or cheese.

delicious. tips

  1. If you’re kneading by hand, we recommend you add three-quarters of the liquid, then see if it needs the rest (some flours take more liquid than others). If the dough really is too wet to knead, add an extra handful of flour.

  2. You can leave the dough to rise overnight in the fridge. Bring it back to room temperature before shaping and proving.

    You can also freeze dough after kneading: freeze in an airtight freezer bag, easing out as much of the air as you can before sealing. Defrost completely, then let the dough puff up again before shaping and proving. After overnight rising or freezing, it may take a bit longer than usual to prove.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Snacks and nibbles

Sweet and spicy nuts

These homemade honey-roasted sweet and spicy nuts come with a kick of chilli. Serve them...

Save recipe icon Save recipe icon Save recipe

Spinach recipes

Spinach fritters with anchovy aïoli

These light spinach and ricotta fritters are served with homemade aïoli for dipping. They’d made...

Save recipe icon Save recipe icon Save recipe

Coriander chicken parcels

This flavour-packed coriander chicken parcel recipe is from Chetna Makan’s cookbook The Cardamom Trail.

Save recipe icon Save recipe icon Save recipe

Oat recipes

Satisfyingly chewy flapjacks

Our can’t-stop-at-one chewy flapjacks are the best combination of oats, syrup and butter with a...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine