Ingredients
- 7 g (1/4 oz) sachet dried yeast
- 1 teaspoon sugar
- 4 cups (500 g/1 lb) white bread flour
- 1 teaspoon salt
- 1/4 cup (60 ml/2 fl oz) olive oil
- 1/4 cup (15 g/1/2 oz) chopped fresh basil
- 4 cloves garlic, crushed
- 1/2 cup (50 g/1 3/4 oz) finely grated Parmesan
- 2 teaspoons sea salt flakes
- 2 tablespoons finely grated Parmesan, extra
Method
1. Place the yeast, sugar and 1 1/4 cups (315 ml/ 10 fl oz) warm water in a small bowl and stir well. Leave in a warm, draught-free place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam it is dead, so you will have to discard it and start again.
2. Sift the flour and salt into a bowl and make a well in the centre. Add the yeast mixture and oil and mix to combine. Add more water if the dough is dry.
3. Gather the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes, or until soft and elastic. Divide the dough into two portions, add the basil and garlic to one portion, and the Parmesan to the other. The best way to do this is to flatten the dough into a rectangle and place the filling on top. Fold the dough to enclose the filling, then knead for a few minutes to incorporate the filling evenly.
4. Place each dough in a lightly oiled bowl and cover with plastic wrap or a damp tea towel. Leave in a warm, draught-free place for 1 hour, or until doubled in volume. Preheat the oven to very hot 230°C (450°F/Gas 8). Lightly grease two baking trays.
5. Punch down the doughs and knead each again for 1 minute. Divide each piece of dough into 12 portions, and roll each portion into a stick about 30 cm (12 inches) long and 5 mm (1/4 inch) across. Place on the trays and brush with water. Sprinkle the basil and garlic dough with the sea salt flakes, and the cheese dough with the extra Parmesan. Bake for 15 minutes, or until crisp and golden brown.
