Fennel and sesame seed breadsticks

Method

1. Put the flour, salt, sugar, yeast and oil in a mixing bowl. Pour over the water and stir to combine, first with a palette knife, then with your hands to bring it into a dough. Add the fennel seeds and sesame seeds and briefly work into the dough. Turn out onto a lightly floured work surface and knead for 10 minutes (or less time if using a stand mixer with a dough hook) until smooth and pliable.
2. Sprinkle the work surface with a little polenta, roll out the dough thinly into a 25-30cm square, then cut the square in half. Cut each rectangle of dough into 1cm thick strips, briefly roll each one on the work surface to make cylindrical, then put on 2 large, lightly oiled baking sheets, leaving 2cm between them to allow for expansion. Once they’re all rolled into sticks, cover lightly with cling film and leave to prove for 15-20 minutes until slightly puffed (see make ahead).
3. Meanwhile, heat the oven to 220°C/fan200°C/gas 7. Once the breadsticks are puffed, scatter them with sea salt, and more sesame seeds and fennel seeds (see Tips) Bake for 10 minutes (for soft, more breadlike sticks) or 13 minutes (for crisp sticks). Take out of the oven and cool for 1-2 minutes on the trays, then transfer to wire racks to cool completely. You can serve the cooked breadsticks immediately (or see make ahead).

Serve with baked vacherin mont do’r and calvados prune and bayonne ham skewers, as pictured.