500 g strong white bread flour
7 g easy bake yeast
1 tsp unrefined golden caster sugar
2 tsp salt
300 ml warm water
50 ml olive oil
50 g parmesan (finely grated )
2 tbsp fennel seeds
1. Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.
2. Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
3. Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
4. Knock back the dough by gently kneading just 5 times to get the air out. Pat a quarter of the dough at a time into a rectangle. Use a sharp knife to cut the dough into lots of strips (should make about 16 per rectangle). Using your hands roll each strip into a long snake, then lay on lightly greased baking sheets and scatter with some grated Parmesan and 1-2 tablespoons of fennel seeds. Press in lightly to stick.
5. Cover the dough again with a clean tea towel and leave to prove for 15 minutes. Preheat your oven to 180°C (fan 160°C, gas mark 4).
6. Bake for 12-18 minutes, until golden and crisp. Cool on wire racks.