Sunday, April 15, 2012


I am still getting good results from the Semolina Pizza dough.  I decided to make some breadsticks with it.  They are crunchy on the outside and soft in the middle and would be suitable especially for soup now the weather is cooling.

Mix 1 Tablespoon dried yeast and a tablespoon of salt into 3 cups warm water.  Then add 3 1/2 cups Semolina (this is usually one packet) and 3 cups of plain white flour and optional extra is a 1/4 cup of olive oil.  Put aside in a lidded but not sealed container for at least two hours until it doubles.  It can be used then but is best if left at least overnight in the refrigerator.  It should keep up to two weeks.  

Preheat the Weber BabyQ putting down a folded alfoil layers then then trivett then the pizza stone. For the bread sticks I rolled it to 1/4"and about 12"x 8"which fitted the Weber BabyQ oven.  

I brushed the rolled out dough with olive oil and sprinkled with a mixture of l cup of parmesan cheese and 2 Tablespoons of black sesame seeds on both sides.  You could use toasted seeds.  Cut it into 8 strips and twist two or three times.  Bake at 400F for 10 minutes then roll over and cook another 5-10 minutes till brown.


  1. Hello dear have you been ?
    The bread sticks look perfect..I'll definitely try them out soon.

  2. Hope you enjoy them. I haven't been cooking as much lately but winter is coming and it's a nicer time to cook outdoors.