Bacon breadsticks
Item 1 of 1
- medium
- 4
- 50 minutes
The addition of crispy smoked bacon to these simple breadsticks takes them to a whole new level, making them perfect to serve warm with a bowl of soup, or to pack up as part of a packed lunch or picnic. Alyn Williams' recipe is a perfect addition to any baking repertoire.
First published in 2015
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Ingredients
Metric
Imperial
- 4 slices of smoked streaky bacon
- 135g of strong plain flour
- 4g of salt
- 4g of sugar
- 5g of Parmesan, grated
- 50ml of warm water
- 7g of dried yeast
- 30ml of olive oil
- 2 tbsp of milk, for brushing
SAVE RECIPE
Method
1
Lay the bacon on a baking tray and cook under the grill until crisp on both sides. Remove and drain on paper towel. Once cool, chop into small pieces and set aside
- 4 slices of smoked streaky bacon
3
In a bowl, mix the warm water with the yeast and olive oil, stir with a spoon until the yeast has dissolved
- 50ml of warm water
- 12g of dried yeast
- 30ml of olive oil
4
Pour the warm liquid into the middle of the well and gradually incorporate the flour to mix evenly
5
Shape into a large dough ball, then shape into a flat disc and sprinkle in the bacon. Fold the disc in half and then fold in half again. Knead until the dough is smooth and springy - add more flour if it is too sticky
6
Cut the dough into even quarters and cut each quarter into 4 pieces
7
Roll each piece of dough into long, thin breadsticks and carefully lift onto a baking tray
8
Brush the dough with milk and leave in a warm place for 10 minutes to rise slightly
- 2 tbsp of milk, for brushing
9
Meanwhile, preheat the oven to 180°C/gas mark 4
10
Cook in the oven for 10-12 minutes, or until the breadsticks are a deep golden brown colour
11
Remove the breadsticks from the tray and allow to cool slightly on a wire rack. Serve warm
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