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Herby breadsticks

Name: Herby breadsticks
Yield: Makes 20
Cuisine: Italian recipes
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

Published: 9 May 16
Updated: 18 Mar 24

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

Why not make a batch of breadsticks for a picnic or street party?

Medium
April 2016

Test kitchen approved

Makes 20
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.

Why not make a batch of breadsticks for a picnic or street party?

Dairy-free recipes

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

Per breadstick

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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

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Method

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).
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.
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.

Brush breadsticks with oil and scatter with sea salt. Bake for 14-16 minutes. Serve cool or warm with dips or cheese.

Recipe from April 2016 Issue

Nutrition

Per breadstick

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

delicious. tips

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.
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.