Who doesn’t love breadsticks, especially when dipped in hummus? Don’t keep buying your breadsticks from the shop. Follow this easy recipe and make your own!
- 500g 00 pasta flour, sieved
- 325ml room temp’ bottled water, or 650ml tap and 1/8 teaspoon baking soda
- 10g fine salt
- 7.5g fresh yeast or ¾ teaspoon dried
- 25ml olive oil
- 10g castor sugar
- bottle of wine (optional, but it’s Saturday)
Whisk the yeast into the water, then add the flour to the bowl. Add the sugar and salt and roughly combine into a ball. Don’t knead at this stage.
Tip the oil over the dough, and turn the dough so the oil covers it. Cover tightly in cling film and leave to rest for 30 mins in a warm place.
Punch the dough down and knead for roughly one minute. Cover in cling film and leave for another 30 mins.
Back to wine.
Punch down and knead for another minute. This elongated kneading (leaving for 30 mins etc) will break down the gluten, leading to a soft elastic dough. Flour your work surface and press the dough down with a rolling pin. Take it slowly, as the rougher the movement, the tougher the dough. If you’ve got a pasta machine, it’s great for this.
Roll it until it measures approx’ 12”, then cut into strips. Alternatively, roll into balls, then roll the ball into sausages, getting longer and longer until you reach the 12” (probably safer than handling a knife, after the amount of wine I’ve just drunk). This way gives a more rustic look.
Place on a non stick baking tray and sprinkle with a little sea salt and water. Cover with a damp cloth for another 30 mins.
Open second bottle.
Bake in the oven at 200ºC/Gas mark 6, until golden brown. The time really depends on your oven, but check after 8 minutes. If you wanted to add flavouring, do so at the first stage, rather than sprinkling over the finished dough. Caraway seeds go really well.
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