Rosemary & Sea Salt Breadsticks
Delicious served warm with dips, tapenade or olive oil and balsamic vinegar. Just as good served on their own.
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 15 mins
2 ¼ C (560 ml) flour (plus extra for dusting)
2 tsp (10 ml) sugar
2 tsp (10 ml) active dried yeast
½ tsp (2.5 ml) Maldon salt (plus extra for sprinkling)
¾ C (190 ml) warm water
3 Tbsp (45 ml) olive oil (plus a little extra for brushing)
1 Tbsp (15 ml) rosemary, chopped
Place the flour, sugar, yeast and salt into a large bowl.
Mix lightly to ensure that the salt and yeast are evenly incorporated.
Add the warm water and olive oil, and using your hands, mix until the dough just comes together. You may need to add a little more flour if the dough is too sticky.
Tip the dough out onto a lightly floured surface and knead for a good 15 minutes, or until dough is soft, smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean tea towel and allow it to rise for about an hour or until doubled in size.
After the hour, preheat the oven to 220 °C.
Once the dough has risen, add the chopped rosemary and knock back (punch down) and shape into long, thin sausages (about a ruler in length and a ‘pinky finger’ in thickness).
Place onto a baking tray lined with baking paper, brush lightly with extra olive oil and sprinkle generously with Maldon sea salt.
Bake in the oven for about 15 minutes or until golden brown and crispy.