Italian Breadsticks

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  • Recipe difficulty: Medium
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Makes: About 30
Preparation Time: 35 Minutes plus Rising
Cooking Time: 15-20 Minutes
Tools: Dough Hook


  1. Lightly oil 2 baking sheets. Place the flour, salt and yeast in the Kenwood Bowl. Using the Dough Hook on minimum speed, gradually mix in the lukewarm water and olive oil to form a soft dough.
  2. Set the timer for 1 minute and knead on minimum speed, then set the timer for 4 minutes and knead on speed 1 until smooth and elastic. Remove the Bowl, cover with oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.
  3. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to a lightly floured surface and roll into a 20 x 23cm (8 x 9 inch) rectangle.
  4. Cut into 3 rectangles measuring 20 x 7.5cm (8 x 3 inches) Cut each piece into 10 strips each 7.5cm (3 inches) long. Roll and stretch each strip gently until it is about 25-30cm (10-12 inches) long.
  5. Brush with olive oil and roll in or sprinkle with sesame or poppy seeds, sea salt or leave plain. Place spaced apart on the baking sheets, cover with oiled clear film and leave to rise for about 10-15 minutes, to puff up.
  6. Meanwhile preheat the oven to 200°C/400°F/Gas 6. Bake for 15-20 minutes, or until golden. Transfer to a wire rack to cool.


350g (12oz) strong plain white flour
7.5ml (1 1/2 tsp) salt
7g sachet (1 1/2 tsp) fast action dried yeast
200ml (7fl oz) lukewarm water
45ml (3 tbsp) olive oil
extra olive oil for brushing
sesame seeds, poppy seeds or coarse sea salt, for coating, optional

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