for 25 pieces

Dough

200 g	white flour
50 g	durum wheat semolina
¾ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
2 tbsp	olive oil
2 tbsp	flat-leaf parsley, finely chopped
2 tbsp	chives, finely chopped

Bread sticks

½ tsp

sea salt

How it's done

Dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Knead the herbs into the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Bread sticks

Divide the dough into approx. 25 portions, shape into bread sticks (approx. 30 cm long). Place on two baking trays lined with baking paper, brush with a little water and sprinkle with fleur de sel.

To bake

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, leave to cool on a cooling rack.

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