Parmesan & Sesame Breadsticks

📝 Ingredients

• 200 g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 50 g Parmesan, finely grated
• 2 tbsp olive oil
• 100 ml lukewarm water + 2 tbsp for brushing
• 30 g sesame seeds
• Black pepper

🍴 Utensils

• Mixing bowl
• Rolling pin
• Knife
• Pastry brush
• 2 baking trays + baking paper
• Wire rack

📖 Steps

1. Preheat the oven to 200 °C and line two baking trays with baking paper. In a mixing bowl, combine the flour, yeast, salt, Parmesan and a few grinds of pepper.
2. Make a well, pour in the olive oil and the 100 ml lukewarm water, then mix with a spoon until the dough comes together into a ball. If it stays dry and crumbly, add water a spoonful at a time; if it sticks to your fingers, a pinch of flour.
3. Knead for 3 to 4 minutes on a lightly floured work surface until the dough is smooth, supple and no longer sticky. Cover with a tea towel and leave to rest for 10 minutes: once relaxed, it will roll out without shrinking back.
4. Roll the dough out with a rolling pin into a rectangle about 20 × 24 cm and 5 mm thick, then cut it with a knife into 24 strips 1 cm wide and 20 cm long.
5. Roll each strip under your palms, working from the centre out towards the ends, to form an even stick about 25 cm long and as thick as a pencil. The thinner they are, the crunchier they will be.
6. Tip the sesame seeds onto a large plate. Brush each stick with a little water, then roll it in the sesame seeds, pressing lightly so they stick. Place them on the trays, spaced 1 cm apart.
7. Bake for 15 to 18 minutes, swapping the trays halfway through, until the breadsticks are deep golden and snap cleanly. Taken out too early, they stay soft in the middle.
8. Leave to cool completely on a wire rack: they finish hardening as they cool. Store them in an airtight container, away from moisture.