Cheese, apricot & rosemary breadsticks

Name: Cheese, apricot & rosemary breadsticks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 400 g strong white bread flour; 1 tsp fast action yeast; 1½ tsp table salt; 150 g No.1 Leckford Creamy Rind-Washed Cheese, chopped into 1cm chunks (including rind); 100 g chopped dried apricots; 1 sprig/s rosemary, leaves roughly chopped, or 2 sprigs thyme, leaves picked; 1 tbsp olive oil, for brushing

These make a ideal snack with drinks, as a picnic food or to go with a ploughman’s or platter of cold meats. They also freeze well, so are perfect for batch cooking.

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Makes8
CourseCanape
Prepare20 mins
Cook30 mins
Total time50 mins

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400g strong white bread flour
1 tsp fast action yeast
1½ tsp table salt
150g No.1 Leckford Creamy Rind-Washed Cheese, chopped into 1cm chunks (including rind)
100g chopped dried apricots
1 sprig/s rosemary, leaves roughly chopped, or 2 sprigs thyme, leaves picked
1 tbsp olive oil, for brushing

Mix the flour, yeast and salt together in the bowl of a stand mixer fitted with a dough hook. Pour in 260g warm water, weighed for accuracy. Mix with a knife, then knead on medium speed for 12 minutes (see tip if making by hand).
Once the dough is smooth and elastic, knead in the cheese, apricots and herbs on a slow speed or by hand, for 2-3 minutes until evenly incorporated. The dough will become sticky again – if kneading by hand, wet your hands or use a tiny bit of flour.
Wet your hands and shape the dough into a ball. Return to the bowl (or a lightly oiled bowl) and cover. Leave to rise for 2 hours at room temperature or a warm place, or until doubled in size.
Line 2 baking trays with baking parchment. Once risen, knead the dough (using a little flour if needed), for 30 seconds to knock out the air. Divide into 8 equal-sized pieces, then roll them into 30cm sausages. Twist each one a few times so it looks a bit like rope, then transfer to a tray. Cover with a clean damp tea towel. Prove for 40 minutes until slightly puffed (they won’t double in size).
Preheat the oven to 220°C, gas mark 7. Put a roasting tin on the bottom rack and carefully add just-boiled water to create steam. Brush the breadsticks with olive oil, then bake for 25-30 minutes (carefully remove the water tin after 10 minutes). Swap the trays around towards the end, until the breadsticks are dark golden and crisp. Allow to cool on a rack and serve warm.

Cook’s tip

To make this by hand, knead on a clean work surface, trying not to add any flour if possible, for 15 minutes. These breadsticks will keep in a tin or wrapped in foil for 1-2 days, but are best enjoyed on the day they’re baked.

Typical values per item when made using specific products in recipe