Fennel and Garlic Bread Sticks
Brush a bowl with oil to lightly grease. Sift flour and salt into a bowl. Stir in yeast, parsley, sugar, fennel and garlic, and use your hands to evenly mix. Make a well in the centre and add water…
- Cook1 h 30 min
- Total1 h 30 min
- Serves2
- LevelIntermediate
Ingredients
- 375g (2 1/2 cups) Vegetable oil, to grease
- 1/2 tsp. plain flour
- 2 tsps. (7g/1 sachet) salt
- 1/2 cup dried yeast
- 1 tbsp. firmly packed finely chopped fresh continental parsley
- 1 tbsp. caster sugar
- 2 large fennel seeds
- 310ml (1 1/4 cups) garlic cloves, finely chopped
- lukewarm water
- Plain flour, to dust
- Sea salt flakes, to sprinkle
Method
- Brush a bowl with oil to lightly grease. Sift flour and salt into a bowl. Stir in yeast, parsley, sugar, fennel and garlic, and use your hands to evenly mix. Make a well in the centre and add water. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
- Place dough in prepared bowl. Cover with plastic wrap and set aside in a warm, draught-free place to prove for 45 minutes or until dough doubles in size.
- Preheat oven to 180°C. Brush 2 baking trays with oil to lightly grease. Punch down centre of dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until smooth and elastic. Divide dough into 2 equal portions. Use your hands to pat 1 dough portion into a 14 x 18cm rectangle. Cut crossways into 1cm-wide strips. Roll strips into 1cm diameter logs, about 20cm long. Place bread sticks, about 1cm apart, on trays. Sprinkle with a little water and sea salt. Repeat with remaining dough portion.
- Bake in preheated oven for 18 minutes, swapping trays after 14 minutes, or until golden brown and crisp. Remove from oven. Set aside on the trays to cool.
- Serve at room temperature.
