The breadsticks will keep in an airtight container for four to five days. Alternatively, you can freeze the dough before baking it to have it on hand for busy weeks.
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Serves: 4 people
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250 g Butter
0.5 tsp Clear Honey
2 tsp Dried Oregano
2 tsp Dried Rosemary
0.25 tsp Dried Thyme
15 g Dried Yeast
5 cloves Garlic
1 tsp Garlic Powder
80 ml Olive Oil
plus extra for greasing
100 g Parmesan Cheese
1 pinch Salt
250 g Strong Flour
plus extra for dusting
200 g Strong Flour
225 ml Water
- Combine the flours, yeast and salt in a large bowl. Add the warm water, olive oil and honey and mix with a wooden spoon to form a soft, springy dough.
- Turn the dough out onto a lightly floured work surface and knead for 3 to 5 minutes, until smooth. Put the dough into a large oiled bowl and cover with cling film. Leave to prove for 1 hour in a warm, draught-free place, until the dough has doubled in size.
- Preheat the oven to 200°C/gas mark 6. Lightly grease a baking sheet with oil.
- Knock back the dough and briefly knead it again to bring it back into a ball, then divide the dough into eight equal portions. Roll the portions into balls, then place each ball on a lightly floured work surface and roll into a long sausage shape. Try to make each breadstick an even thickness and length.
- Put the grated Parmesan cheese, oregano, rosemary and thyme in a food processor and pulse together until it has a crumbly consistency. Add the minced garlic and garlic powder and pulse briefly to combine. Tip out onto a large plate.
- Pour the melted butter into a large, shallow baking dish. Roll the uncooked breadsticks first in the melted butter, then in the cheese and herb mixture.
- Put the breadsticks on the greased baking sheet spaced about 5cm apart. Bake in the oven for 20 minutes, until golden brown. Leave to cool.