Rosemary & Sea Salt Breadsticks

Ingredients

• 2 1/4 C (560 ml) flour (plus extra for dusting)
• 2 tsp (10 ml) sugar
• 2 tsp (10 ml) active dried yeast
• 1/2 tsp (2.5 ml) Maldon salt (plus extra for sprinkling)
• 3/4 C (190 ml) warm water
• 3 Tbsp (45 ml) olive oil (plus a little extra for brushing)
• 1 Tbsp (15 ml) rosemary, chopped

Instructions

1. 1

   Place the flour, sugar, yeast and salt into a large bowl.

2. 2

   Mix lightly to ensure that the salt and yeast are evenly incorporated.

3. 3

   Add the warm water and olive oil, and using your hands, mix until the dough just comes together. You may need to add a little more flour if the dough is too sticky.

4. 4

   Tip the dough out onto a lightly floured surface and knead for a good 15 minutes, or until dough is soft, smooth and elastic.

5. 5

   Place the dough in a lightly oiled bowl, cover with a clean tea towel and allow it to rise for about an hour or until doubled in size.

6. 6

   After the hour, preheat the oven to 220 °C.

7. 7

   Once the dough has risen, add the chopped rosemary and knock back (punch down) and shape into long, thin sausages (about a ruler in length and a ‘pinky finger’ in thickness).

8. 8

   Place onto a baking tray lined with baking paper, brush lightly with extra olive oil and sprinkle generously with Maldon sea salt.

9. 9

   Bake in the oven for about 15 minutes or until golden brown and crispy.