Summer DINNER PARTY ideas
Olive, Parmesan and thyme breadsticks
Make a batch of these and freeze half for your next lunch. These breadsticks are so versatile flavour wise – try spreading them with pesto or harissa paste for some spicy heat.
Makes 12 • Ready in 45 mins, plus resting
500g strong white bread flour, plus extra for dusting
10g salt
10g dried active yeast
350ml tepid water (plus extra if needed)
2tbsp olive oil, plus extra for oiling
200g mixed black and green pitted olives in brine, drained
30g Parmesan, grated finely, plus extra for sprinkling
9 sprigs of thyme, leaves picked Fine semolina, for dusting
You will need:
3 baking sheets lined with parchment paper
1 Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water, and begin mixing on a slow speed.
As the dough starts to come together, add the remaining water gradually, approx 50ml water at a time. Mix for a further 5-8
