Za'atar Breadsticks

 

I've been trying to refine my bread making skills this year and varying up what I've been baking to go with our weekly soup tea. This week's option is some large breadsticks, which are a similar structure dough to a ciabatta or focaccia due to its high water content, which are flavoured with some Moroccan za'atar seasoning to go with our Moroccan spiced soup. If you fancy flavouring them differently, you could mix in some chopped sun-dried tomatoes or olives before the first prove, or top with cheese before baking. 

Recipe - Makes 4 large breadsticks:

• 350g strong white bread flour 
• 7g salt 
• 7g fast action dried yeast 
• 20ml olive or rapeseed oil 
• 280ml water 
• Za'atar seasoning (1 tsp sesame seeds, 1/2 tsp oregano, 1/2 tsp marjoram, 1/2 tsp thyme)
• Flour and semolina, for dusting 

Make the dough by putting the flour in a bowl and tipping the salt to one side and yeast to the other. Add the oil and water, mixing to form a sticky dough. Knead with a mixer fitted with a dough hook on a low setting for 8 minutes or until elastic.  Tip the dough into an oiled square container and cover with clingfilm. Leave to rise for 1-2 hours or until tripled and bubbly. 

Once risen, dust a work surface with flour and semolina and invert the container over the top. Allow the dough to fall out, then dust the top of it with flour and semolina. Sprinkle flour and semolina on baking paper on a baking tray. Use a floured dough scraper to cut the dough into 4 strips, easing each one away from the main section of dough to separate it. Lift onto the tray and stretch to 30cm long. Sprinkle with za'atar.  

Cover with a tea towel and leave to rise for 20 minutes then bake at 220C for 10-15 minutes or until browned. Remove and leave to cool before serving.