Based on The Bread Book – Sara Lewis
This crunchy bread is perfect for breakfast, appetizer, and snacks. You can even keep it overnight and warm it up with your oven toaster the next day.
Makes about 20 sticks
Things you need:
- 400 g bread flour
- 1 tsp salt, 1 tsp sugar
- 1.25 tsp instant yeast
- 2 tbs olive oil
- 200 ml water
- Coarse sea salt (or lemon salt)
For finishing touch:
- 100 g butter
- 4 garlic cloves
- 1 tbs dry basil or 1 bunch fresh basil
Things you need to do :
Put the flour into a large bowl then stir in the salt, sugar and yeast. Add the olive oil then gradually mix in warm water to make a soft dough. Knead well on a lightly floured surface for 5 mins until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled clingfilm and leave in warm place to rise for 1 hour or until doubled in size.
Tip the dough out on to a lightly floured surface, knead well then cut in half. Roll each half out a thin oval about 35x18cm. Transfer to a greased baking sheets and cut into 2,5 cm strips, making cuts a little in form the edge of the dough so that strips are still held together at the ends within the oval shape.
Sprinkle the dough with a little coarse salt. Cover with oiled clingfilm and leave in a warm place for 30 mins until the bread has risen around the edges. Remove the clingfilm and bake in a preheated oven 220 C, for 8-10 mins until the bread is golden and sounds hollow when tapped with the fingertips.
Melt a small piece of butter in a saucepan and add the garlic. Fry for 2-3 mins until just beginning to brown. Add the remaining butter, basil (or basil leaves torn into pieces) and black pepper to taste. When the butter has melted, brush this over the hot bread separate into sticks and serve immediately.
Tip: To make these bread sticks in advance, brush the breads thinly with a little of the butter mixture, then leave to cool completely on a wire rack. Warm them when needed and brush within the remaining warmed butter when ready to serve.