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Parmesan and Herb Breadsticks

Dawn & Allan
An easy to prepare and versatile recipe for breadsticks to serve with dips, or on a cheese board as an accompaniment to drinks, or as individual servings for a dinner party.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
PROVING 45 minutes
Course Appetizer, Snack, Starter
Cuisine American, Australian, Continental

Equipment

  • Electronic digital scales
  • Baking Tray
  • Whisk optional

Ingredients
  

  • 125 grams  Strong, white bread flour 1/2 cup
  • ½ teaspoon  dried yeast
  • ½ teaspoon  caster sugar
  • 2 Tablespoons  fresh grated parmesan
  • 2 Tablespoons fresh chives, minced
  • ¼ teaspoon  cracked black pepper  not ground
  • ¼ teaspoon  Salt
  • 80 ish ml  warm-ish water ⅓ cup ish

Instructions
 

  • Gather and weigh your ingredients
    Sift the flour into a medium sized mixing bowl. Add the sugar, yeast, salt, chives and pepper and stir with a whisk. Make a well in the centre and add most of the warm water. Mix with your hands until you have a nice, soft dough [Note 1]
  • Turn the dough out onto a floured surface, and knead for 6-8 minutes, until the dough is smooth and elastic; form a ball
    Pour a capful of olive oil into a clean mixing bowl and place the dough ball into the bowl, and swirl around to coat the ball with the oil, lightly. Cover the bowl with clingfilm and leave it to prove for about 45 minutes or until doubled.
  • Heat the oven to 180c [350f] When the dough has doubled, turn it out on to a lightly floured surface and knock all the air out and knead lightly for a minute or two.
    Form into a ball, and divide into 4 pieces. Cut each piece into 4-6 pieces [depending on the size of the breadsticks you want - obviously, fewer pieces will produce larger breadsticks and more pieces, smaller breadsticks] Keep the dough covered in a tea towel whilst you roll the sticks.
    Roll each piece of dough into a long, thin cigar, approximately 15cm [ 6 in] and place on a non-stick baking sheet.
    Bake for 10 minutes, then turn the sticks to achieve an even golden colour and continue baking for another 10-15 minutes, or until they are crisp and golden brown.
    Remove to a cooling rack. I like to serve these the day I make them, and we never have leftovers! But, I'm told they will keep in an air tight container for a few days.

Notes

Note 1.  Different flours require more or less water-  you may need to add more water or more flour to get the consistency right.
 
VERSATILITY:  Replace the chives with finely chopped, fresh rosemary or coriander.
Remove the cheese, and this is vegan.
Replace the cheese and the herbs with 1 x Tablespoon Tumeric + 2 x teaspoons cumin powder + a handful of either caraway seeds or fennel seeds