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Prep two baking trays with baking paper
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Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface OR for 5 minutes if using an electric mixer fitted with a dough hook.
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Divide the mixture into 12 equal portions, each weighing about 60 g. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm. Shape them into a bone OR sausage of an even thickness
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Place the breadsticks on the prepared baking trays, spacing them 4 cm.
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Cover the breadsticks loosely with oiled cling film, making sure it is airtight.
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Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size.
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Preheat the oven to 200 C/400 F
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Remove the cling film and brush each breadstick with the extra virgin olive oil.
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Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper.
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Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch.
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Remove the breadsticks from the oven and leave to cool on the baking trays.