These breadsticks have to be dry, thin, crunchy and salty, perfect for your guests to wrap with a nice piece of Serrano ham as they sip a glass of chilled dry sherry. Another way to serve these breadsticks is to wrap the ham around the middle, pile them high on a serving platter and pass them around at a party.
Place the dry ingredients in a mixing bowl.
Combine the oil and warm water and add to the dry ingredients.
Then start mixing until you have a soft, pliable mixture. This can be done by a mixer with the dough hook, or by hand.
Then knead for 10-15 minutes until the dough is silky and elastic.
Place the dough in a warm place and let it prove until doubled in size, then knock it back.
Making the breadsticks can be tricky, but eventually you will start to understand the dough as it relaxes between rolling.
On a lightly floured bench, roll the dough out into a large rectangle, letting it rest occasionally, which will allow you to roll it out further.
Cut the dough lengthways into thin strips using a sharp knife.
On a clean bench, use your hands to roll each strip until you get a round, thin breadstick of the desired length.
Place them on a lightly floured oven tray and trim the ends so they are all the same length.
Using a pastry brush, brush each stick lightly with olive oil and sprinkle with salt.
Bake at 170C until golden and crisp.