Tomato Bread Sticks

Tasty bread snacks to compliment soup.


  • 225 g plain flour
  • ½ teaspoon salt
  • ½ teaspoon fast action dried yeast
  • 1 tsp honey
  • 1 tsp olive oil
  • 150 ml warm water
  • 6 pieces sun-dried tomatoes (drained and chopped)
  • 1 tblsp milk
  • 2 tsp poppy seeds (or 1 teaspoon poppy seeds and 1 teaspoon sesame seeds)


  1. Put the flour, salt and yeast in your food processor, and turn it on low.
  2. Add the honey and olive oil and slowly pour in the water until the dough comes away from the sides.
  3. You may not need all the water.
  4. Whiz for another minute, then turn out the dough onto a lightly floured board and knead for about 3 minutes.
  5. Knead in the chopped sun-dried tomatoes and roll the dough into a ball.
  6. Put it into a lightly oiled bowl, cover and leave to rise in a warm place for 30 minutes.
  7. Preheat the oven to 300°F (150°C/Gas 2).
  8. Divide the dough into 16 portions and roll each portion with your fingers into a 28 x 1cm/11 x half inch long stick.
  9. Lightly oil a baking sheet and arrange the sticks on it.
  10. Put in a warm place and leave it to rise again for 15 minutes.
  11. Brush the sticks with milk to glaze and sprinkle over the poppy seeds - you can even use half poppy seeds and half sesame seeds for a bit of variation.
  12. Put into the oven for about 30 minutes, remove and let cool on a wire rack.


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