- 360 g stoneground white bread flour
- 1 t salt
- 1 x 10 g dry instant yeast sachet
- 1 cup warm water
- 2 T olive oil, plus extra for moistening
- Sea salt, for sprinkling
Preheat the oven to 220°C. Place the flour and salt in a large bowl. Stir in the yeast, water and olive oil.
Mix to form a stiff dough, adding a little more water if necessary. Turn out onto a floured board and knead until smooth and elastic.
Moisten with olive oil and set aside to rise, covered, in a warm spot for 20 minutes or until slightly puffy. Knock down and knead lightly. Leave to rest, covered, for 5 minutes.
Give the dough a quick knead, then divide into 16 pieces. Shape each one into a long, thin stick, then roll in olive oil and sprinkle with sea salt. Bake for 15 minutes, or until golden brown.