Fill a small bowl with 2/3 cup warm water. Stir in the yeast and sugar until the sugar dissolves, then leave to stand for 10 minutes, or until foamy.
In a large bowl, add the bread flour, grated cheese, seasalt, herbs and garlic.Stir in the olive oil. Mix well, then pour in the yeast mixture and gently stir until a dough forms.
On a lightly floured surface, knead the dough for 5 minutes, or until smooth and elastic. Form the dough into a rough ball.
Grease a large bowl with oil and transfer the dough to the bowl. Coat the dough in the oil by turning it over in the bowl. Cover with a damp towel and leave to rise in a warm place for 1 hour, or until the dough has doubled in size.
Pre-heat oven to 200°C and line a large baking tray with non-stick baking paper.
Making the bread-sticks
Punch down the dough and turn it out onto a floured work surface. Cut dough in half and roll out one of the halves to form a 8′′ x 6′′ rectangle.
Cut into thin strips and gently roll each strip to form sticks about 9′′ long. Place onto a prepared baking tray. Repeat with the other half of the dough.
Sprinkle with additional seasalt, then bake for 15-20 minutes, or until crisp and golden, turning the tray halfway through to ensure sticks are evenly cooked.
Notes
Serve as an appetizer with cheeses, cold meats, or with a classic Aperol Spritz.Serve with a classic Italian soup such as Italian Wedding Soup. Find the recipe here. Classic Italian Wedding Soup.