Fennel and garlic bread sticks

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How to make Fennel and garlic bread sticks

  • Yield : 36
  • Prep Time : 0:30
  • Cook Time : 0:40
  • Total Time : 1:10

Ingredients

  • Vegetable oil, to grease
  • 375g (2 1/2 cups) plain flour
  • 1/2 teaspoon salt
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 1/2 cup firmly packed finely chopped fresh continental parsley
  • 1 tablespoon caster sugar
  • 1 tablespoon fennel seeds
  • 2 large garlic cloves, finely chopped
  • 310ml (1 1/4 cups) lukewarm water
  • Plain flour, to dust
  • Sea salt flakes, to sprinkle

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 Serve at room temperature.

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