Garlic Dough Sticks with Rosemary Balsamic Oil
Who doesn’t love a starter before their main? These garlicky dough sticks are quick to make and you can easily reheat them the next day if you don’t get through them all. Just try not to fill up too much on them, else you won’t have room for pudding later!
- 350 g plain flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tbsp fast-action dried yeast
- 230 ml lukewarm water (NOT HOT!)
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 15 g chives, finely chopped
- 2 sprigs of fresh rosemary
- salt & pepper to taste
- Start by preheating the oven to 180 C fan and combining all of the dough stick ingredients in a large mixing bowl. Once all mixed in, knead the dough for 5-10 minutes until the consistency is smooth and elastic. If the dough is not kneaded for the required time then it will not rise properly.
- Split the dough into eight pieces and roll out each one to your desired size. Brush with the garlic oil and bake in the oven for 15-20 minutes, or until turning golden brown in colour.
- Finely chop half of the rosemary, leaving the other half whole, to simply infuse the oil. Mix all of the balsamic oil ingredients together and serve with the warm dough sticks, fresh out of the oven.