Breadsticks - The A&O way
Our resident BBQ baking expert, Sue Stoneman, has created this delicious recipe for Breadsticks done on the BBQ.
Cook them for longer so they are super crispy, or make them bigger for a softer, fluffier centre - the choice is yours.
Sue used the Garlic Butter and Mexican Seasonngs for her version, but there are so many options to choose from so use your favourites.
Make different batches and even twist them together! You can add olives, sundried tomatoes, cheese, extra chilli flakes - anything goes and we want to see your creations.
Serve with your favourite dip, garlic & onion, sour cream, hummus, guacamole or salsa.
- 380g strong white bread flour
- 90g fine cornmeal (semolina/polenta)
- 5g dried yeast
- 1 tsp salt
- 2 level tablespoons Garlic Butter Rub
- 2 level tablespoons Mexican Rub
- 4 teaspoons olive oil
- 300ml warm water
- Put the strong white bread flour, cornmeal, yeast, salt, olive oil and water into a bowl and mix to form a dough.
- You can use an electric mixer with a dough hook and mix for 5 minutes. If mixing by hand, turn the dough out onto a lightly floured surface and knead for five minutes.
- Divide the mixture into two. Into one half, add in two tablespoons of Garlic Butter. Work it into the dough until it is all combined. And to the other, add two level tablespoons of Mexican Rub, kneading to combine.
- Leave both balls of dough in a warm place to prove for an hour or until they have doubled in size.
- Get your BBQ set up for indirect cooking at a temperature of 170C.
- You will need two baking trays. Line with parchment paper and dust with cornmeal.
- Roll out each ball of dough into a rectangle about 25cm x 15cm and cut into lengths of 1cm wide. Use a little cornmeal on your worktop.
- Take each strip and roll between your hands to get it into a thin sausage. Make your bread sticks into any length/width you like. The thinner they are the crispier they will be once baked. If thicker, they will have a soft centre. Place onto your baking tray, leaving a little gap between each stick so they don't stick together.
- Try taking both flavours of dough and twisting them together.
- You will need to cook these in two batches. Bake for 30-40 minutes until lightly browned and crispy.
- Turn them half way through the cooking time.
- Once baked, place onto a cooling tray and serve with your favourite dip, soup, meal - anything!!
- Recipe easily halved.