Preparation time: 30 minutes plus 15 minutes rising
Cook time: 30 minutes
- 500g ciabatta bread mix
- 350ml water
- 2 tbsp Filippo Berio Olive Oil
- 4 tbsp Filippo Berio Classic Pesto or Filippo Berio Sun Dried Tomato Pesto
- 3 tbsp fresh Parmesan cheese, grated
Pre-heat the oven to 180C (fan assisted)/400F/Gas Mark 6.
Empty the bread mix into a bowl and add the water. Mix to a soft dough. Tip onto a lightly floured surface and knead for 5 minutes until the dough is springy.
Put into a lightly oiled bowl, cover with cling film and leave for 5 minutes.
Tip the dough back onto the surface and roll out to a large rectangle. Spread over either of the pesto leaving 2cm border. Sprinkle over the Parmesan cheese.
Fold the dough in half along the long side. Press together and seal with a rolling pin. Cut into 2cm slices.
Place the slices 2cm apart on a lightly oiled baking sheet. Twisting each pastry strip as you lay onto the baking sheet.
Brush the pastry with olive oil and cover lightly with cling film or a clean cloth. Leave for 10 minutes to rise.
Bake the bread sticks for 20 to 30 minutes until golden. Remove and serve with drinks or as an accompaniment.