Onion Breadsticks

Instructions

1. 1

   Mix warm water with instant yeast and let sit for 5 minutes until foamy. Add flour, salt, and 30 ml of olive oil, then knead for 8 minutes until smooth. Place in an oiled bowl and set aside.

   Tip: The dough should be soft but not sticky—add a touch more flour if needed.

2. 2

   Heat remaining 30 ml of olive oil in a large pan over medium heat. Add sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply golden and caramelised. Stir in minced garlic and fresh thyme during the last 2 minutes.

   Tip: Low heat ensures sweet caramelised onions rather than burnt ones.

3. 3

   Once dough has risen for 30 minutes, punch it down and roll out on a floured surface into a rectangle roughly 25 cm x 35 cm and about 1 cm thick.

   Tip: Don't worry about perfect shapes—rustic is charming.

4. 4

   Spread the caramelised onion mixture evenly across the dough, leaving a small border at the edges. Sprinkle with grated parmesan and black pepper.

   Tip: Reserve some onions for extra topping if desired.

5. 5

   Using a sharp knife or pizza cutter, slice the dough into strips approximately 2 cm wide and 12 cm long. Twist each strip gently if desired for visual appeal.

   Tip: Twisting creates more surface area for crispiness.

6. 6

   Place breadsticks on a lined baking tray, spacing them slightly apart. Cover with a damp cloth and let rise for 15 minutes while you preheat the oven to 200°C.

   Tip: This second rise adds lightness to the breadsticks.

7. 7

   Bake for 18-22 minutes until golden brown and crispy. Remove from oven and sprinkle with any remaining fresh herbs if desired.

   Tip: Breadsticks should sound hollow when tapped on the bottom when fully cooked.

8. 8

   Cool for 5 minutes on the tray before transferring to a wire rack. Serve warm or at room temperature with your favourite dipping sauce.

   Tip: These are best enjoyed within a few hours of baking.