I was going to make pizza one night for dinner and the kids asked if I could make cheesy garlic bread to accompany it. Instead I made some of these – little cheesy garlic breadsticks. They are healthier than regular garlic bread and you can alter them to suit your taste. I also made a simple rosemary and sea salt version which was really nice too.

Print Recipe

Garlic, cheddar & rosemary breadsticks

Course

Appetiser

Cuisine

Italian

Prep Time

45 mins

Cook Time

25 mins

Passive Time

plus standing time

Servings

breadsticks

Ingredients

• 3/4 cup warm water
• 2 tablespoons maple syrup
• 1 1/2 teaspoons dry yeast
• 2 cups bread flour
• 1/2 teaspoon sea salt flakes plus extra for sprinkling - if you are making sea salt version
• 2 tablespoons finely chopped fresh rosemary (or thyme)
• 5 garlic cloves crushed
• olive oil cooking spray
• 1 cup grated cheddar cheese (smoked cheddar would work well too!)

Course Appetiser Cuisine Italian Prep Time 45 mins Cook Time 25 mins Passive Time plus standing time Servings breadsticks Ingredients 3/4 cup warm water 2 tablespoons maple syrup 1 1/2 teaspoons dry yeast 2 cups bread flour 1/2 teaspoon sea salt flakes plus extra for sprinkling - if you are making sea salt version 2 tablespoons finely chopped fresh rosemary (or thyme) 5 garlic cloves crushed olive oil cooking spray 1 cup grated cheddar cheese (smoked cheddar would work well too!)

Instructions

1. Place water in a heatproof jug. Stir in syrup. Sprinkle over yeast. Stir to combine. Stand, covered, for 10 minutes or until frothy.
2. Sift flour and salt into a large bowl. Stir in yeast mixture, rosemary and garlic. Stir to combine. Turn dough onto a well floured surface and knead for 5 minutes or until smooth and elastic.
3. Place dough in an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place to prove for about 1 1/2 hours or until dough doubles in size.
4. Preheat oven to 190C/170C fan-forced. Line 2 baking trays with baking paper. Punch down centre of dough with your fist. Turn onto a floured surface and knead for 2 minutes or until smooth and elastic.
5. Roll golf-ball sized pieces of dough into 1cm diameter logs, about 22cm long. Place bread sticks, about 1cm apart, on trays. Spray with oil. Sprinkle with cheese.
6. Bake 20-25 minutes or until golden brown. Serve warm or at room temperature.

Recipe Notes

These are best eaten on day of making. Use them as part of an antipasto plate, serve with pizza, pasta or soup. Change them up and make them with crushed fennel seeds, poppy seeds, sesame seeds or cracked black pepper.

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