Better Homes and Gardens (Australia) - - Baking Special -

Prepa­ra­tion time 15 mins plus 20 mins rest­ing Cook­ing time 15 mins Makes 12 Olive oil, for greas­ing, plus 2 Tbsp ex­tra 1/3 cup warm wa­ter

1 tsp in­stant dried yeast

11/4 cups plain flour

3/4 cup shred­ded parme­san 1 tsp dried oregano leaves

1 tsp gar­lic pow­der

50g roasted cap­sicum strips,

well drained, finely chopped 40g shaved ham, chopped 1/4 cup sliced black olives Sea-salt and freshly ground black pep­per, to sea­son STEP 1 Pre­heat oven to 200°C fan­forced (220°C con­ven­tional). Grease 2 waf­fle stick pans with olive oil. STEP 2 Place wa­ter in a small jug. Stir in yeast. Set aside for 5 min­utes. STEP 3 Com­bine flour, parme­san, oregano and gar­lic pow­der in a large bowl. Make a well in the cen­tre and add cap­sicum, ham, olives, ex­tra oil and yeast mix­ture. Sea­son and stir un­til in­gre­di­ents come to­gether to form a dough.

STEP 4 Turn dough onto a lightly floured sur­face. Knead into a ball. Cut in half, then cut each half into 6 equal por­tions. Roll each por­tion into a 15cm length. Place into hol­lows in pans and press in. Set pans aside in a warm place for 15 min­utes.

STEP 5 Bake for 12-15 min­utes un­til sticks are risen and golden. Cool in pan for 3 min­utes. Loosen around edges with a small spat­ula and turn out.

STEP 6 Serve warm as a snack or starter with an­tipasto or as an ac­com­pa­ni­ment to mine­strone or tomato soup.

PIZZA BREADSTICK­S Made us­ing a simple yeast dough and flavoured with oregano and other favourite pizza in­gre­di­ents, you’ll love these breadstick­s on an an­tipasto plat­ter – or just as a snack, any­time!

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