Crispy Parmesan & Oregano Bread Twists

“These bread sticks are really versatile and easy to make. We dipped ours in a cheese fondue (because that’s how we roll), but they’re great on their own or dipped into pretty much anything. They’re also perfect for picnics, lunchboxes or as part of a party buffet.”

Nick

Prep time: 20 minutes (plus 1 hour proving)
Cooking time: 15 minutes
Serves: makes around 16 bread sticks

Ingredients:

400g plain flour
100g semolina flour (plus more for dusting)
7g yeast
320ml lukewarm water
1/2 tbsp caster sugar
1 tsp salt
2 tbsp extra virgin olive oil
100g grated Parmesan
2 tbsp oregano

Method:

Pour the flours and salt into a mixing bowl and mix together. In a measuring jug, add the yeast, oil and sugar to the water and stir. Cover the jug with a damp tea towel and leave for 5-10 minutes until the yeast has begun to bubble and foam.

If kneading by hand, make a well in the flour and pour in the liquid. Gradually stir the liquid into the flour with a fork until you have a rough dough. Tip out onto a flour dusted work surface and knead for five minutes until the dough is smooth and elastic.

If kneading in a mixer, simply pour the liquid into the flour and knead with a dough hook on a medium speed for 10 minutes.

Place the kneaded dough into a dial with a little semolina flour and the bottom to stop it from sticking. Cover and leave somewhere warm to prove for around 1 hour or until doubled in size.

Preheat the oven to 220C/200C fan.

When the dough has finished proving, tip it out onto a work surface that has been dusted with semolina flour and knock it back. Roll the dough into a square sheet about 1 cm thick and sprinkle over the oregano and Parmesan. Slice the dough into strips about 2 cm wide and fold into a ‘U’ shape. Next, twist each half length of strip over each other and crimp the ends together. You should be left with a tight twist of dough that will sit on a tray without unravelling.

Put the twist onto a baking tray that’s been sprinkled with semolina and brush the top with a little olive oil. Sprinkle over a little more of the parmesan and oregano and repeat the process until all the dough has been used up.

Place the trays in the oven for around 15 minutes. When ready, the twists should be golden brown and crunchy on the outside.

Eat on their own or dipped into some extra virgin olive oil or melted garlic butter.

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