Bacon breadsticks


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  • 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
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
On a clean work surface, mix together all of the dry ingredients. Make a mound with a well in the centre
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
Pour the warm liquid into the middle of the well and gradually incorporate the flour to mix evenly
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
Cut the dough into even quarters and cut each quarter into 4 pieces
Roll each piece of dough into long, thin breadsticks and carefully lift onto a baking tray
Brush the dough with milk and leave in a warm place for 10 minutes to rise slightly
  • 2 tbsp of milk, for brushing
Meanwhile, preheat the oven to 180°C/gas mark 4
Cook in the oven for 10-12 minutes, or until the breadsticks are a deep golden brown colour
Remove the breadsticks from the tray and allow to cool slightly on a wire rack. Serve warm
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