- 450g strong white flour
- 2 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp Fussels garlic oil
- 300ml water
- handful of chopped herbs
Mix the flour, salt and yeast in a large bowl
Make a well in the centre, then add the oil and water, and mix well
Tip onto a lightly floured work surface and knead
Once the dough is smooth, place it in a lightly-oiled bowl and leave to rise for 1 hour until doubled in size or place in the fridge overnight
When risen, mould the dough into small buns, 1 large loaf or breadsticks
Place the buns on a baking sheet to prove for a further hour until doubled in size (cover with a clean tea towel).
Heat oven to 220C, glaze bread with egg wash (beaten egg with a pinch of salt) and sprinkle with sesame seeds.