These are fun to make and good to eat. I made them to go along with a lovely bowl of soup but they would be very good served with dips or pâté as a starter or with pre-dinner drinks.
250g strong white flour
7g fast action yeast
160g tepid water
1 tbsp semolina
In a large bowl, mix together the flour, yeast and salt then add the water and mix together until combined.
Turn the dough out onto a worktop lightly dusted with flour and knead the dough for 10 – 12 minutes until smooth and elastic. Lightly push a finger dipped in flour into the dough and if it springs back it’s ready. If not, knead for a little longer.
Shape the dough into a ball and place back into the bowl. Cover with cling film (I use a shower cap) and leave to rise for 1 – 1½ hours until doubled in size.
Turn the dough out on to a lightly floured surface and knead lightly for a minute then cut the dough into 8 equal pieces.
Sprinkle the worktop with the semolina and a little flour and roll each piece of dough into 1cm thick ropes and place on a baking sheet. Cover with some oiled cling film or place into a large plastic bag and leave to rise again for 30 minutes.
During the last 10 minutes of rising preheat the oven to 240C/220C fan. Uncover the dough sticks and bake in the preheated oven for 12 – 15 minutes until golden brown. Cool on a wire rack.