steve bennett

steve bennett

7th February 2012


Can be cooked as a softer breadstick, or as a drier crisp stick.


  • 270g warm water (a)
  • 25g fresh yeast (a)
  • 30g olive oil (b)
  • 5g malt extract (b)
  • 500g strong flour (c)
  • 15g sea salt (c)
  • More olive oil and salt to sprinkle over the bread before baking.


Dissolve (a) yeast in the water.
Add (b) to liquid.
Put (c) in mixing bowl of kitchen aid machine with dough hook. Slowly add (a)&(b) mix into dry.
When all mixed, leave on machine for 10minutes to work to a smooth dough.
Cut and shape to desired size breadstick. Rub extra oil over the sticks and sprinkle a little more salt (or Parmesan), cover lightly with cling film, and prove at room temp for 1 hr.
Bake @180c for 8-12 mins.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you