Simple fennel breadsticks – focaccia-style

This slideshow requires JavaScript.

These are very easy breadsticks to make. They taste wonderful and a large batch can be made at a fraction of the cost of shop-bought breadsticks! Perfect with any dip, although I have photographed these breadsticks with baba ghanoush, that wonderfully smokey aubergine dip (recipe here).

I have used quite a lot of water in this dough, going more for a focaccia-type breadstick, resulting in lots of wonderful, irregular-sized holes in the breadsticks, while still having a lovely crunch to them.

The dough is put together in moments, kneaded in a food mixer (for total ease) and left to prove/rise while you get on with other things. One of the beauties of these breadsticks is you do not have to be precise when you cut them: rustic, random is the way forward here! You can also stretch them out for thinner breadsticks or have them chunkier.

Recipe: simple fennel breadsticks (makes about 30)

  • 200g strong plain white bread flour
  • 4g fine sea salt
  • 4g easy-blend dried yeast
  • 1 teaspoon fennel seeds, coarsely crushed or left whole, plus a few extra to scatter over
  • 3 tablespoons extra-virgin olive oil
  • 150ml-170ml cold water
  • fine semolina or extra flour to help with the shaping

(1) Put the flour, salt, yeast, fennel, oil and 150ml of the water in the bowl of a food mixer, with the dough hook attached. Starting on the medium setting, knead to form a very soft dough, adding more water if needed. You want the dough to be quite sticky here.

(2) Knead for about 10-15 minutes on medium setting, or even increase it a little, until the dough is smoother: it will be quite slack but that is perfect in this case.

(3) Transfer the dough into an oiled rectangular tin (a swiss roll tin is ideal) and with oiled hands gently spread it out (it doesn’t have to fit in perfectly). Cover with clingfilm (the oil on the dough will stop it from sticking) and leave to rise at room temperature for an hour or so, until the dough is well risen.

(4) Turn out onto the work surface that has been dusted with the fine semolina or flour and lightly stretch out to give a thin rectangle of well aerated dough.

(5) Use a knife to cut thin strips width-ways and lay these on baking sheets that have been lightly oiled: you can stretch these out further if you want them even thinner.

(6) Sprinkle over a few fennel seeds and lightly pat onto the dough so they stick. Leave for about half an hour at room temperature. Meanwhile pre-heat the oven to 190C (fan). Bake for about 10-15 minutes until golden brown and transfer to a wire rack to cool.

Related recipe links

Baba ghanoush dip



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Running my sauce box about my humorous human encounters and probably some other stuff. Enjoy!

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: