Herby Italian Breadsticks
Cherie Metcalfe
Makes about 20 breadsticks
Crispy, fragrant breadsticks, fresh from the oven and brushed generously with bold Italian chilli oil. Each bite delivers a warm, fiery glow wrapped with a golden crunch.
Ingredients
- 2 cups (300g) plain flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon Man Grind Flakes
- ¾ cup (180ml) warm water
3 tablespoons Italian Job (plus extra for brushing)
- 1 tablespoon mixed dried herbs (oregano, rosemary, thyme)
- Sea salt flakes, for sprinkling
Directions
- In a large bowl, combine flour, instant yeast, sugar, and salt.
- Add the warm water and 2 tablespoons of Italian Job. Mix to form a soft dough.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Add a little flour if it's too sticky.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.
- Preheat oven to 200°C fan bake.
- Punch down the dough and roll it out on a floured surface into a rectangle about 1cm thick.
Brush the dough generously with the remaining 1 tablespoon of Italian Job, and sprinkle evenly with dried herbs and sea salt flakes.
- Using a sharp knife or pizza cutter, slice the dough into thin strips (about 1cm wide).
- Twist each strip a few times and place on a lined baking tray.
- Bake for 12–15 minutes or until golden and crispy.
- Cool slightly, then serve warm with extra Italian Job for dipping.
