More breadsticks folks! Go on, you know you want to.
I made these with a standard white dough with a few mods. Blitz up a small can of sweetcorn in a food processor. Then blitz half a jar of sundried tomatoes, a jar of pitted green olives and finely chop a couple of chillies. Cheese time. I guess I used about 125g of strong Cheddar & 75g of Parmesan – both grated. Add all this to your flour at the beginning with a pinch of salt and 1tspn oregano, remember your dough will now take less liquid because of all the moisture in these extras.
After your dough has had it’s first rise and has doubled, roll & twist into shape & place on well oiled baking trays. Drizzle the tops generously with more good olive oil and top with whatever you like before allowing a second rise before baking in batches at 180 for 15 – 20 mins or until golden. I did half plain, half sesame seed, but any other seeds work well. Sea salt and crushed black pepper is also good. With the extra wet ingredients, you’re going to end up with a softer breadstick. If you find the oustside or ends are getting too dark before the middle seems done, reduce your temperature.