Garlic seeded grissini sticks

Method

1. Attach the flat beater to the stand mixer. Place the flour, yeast, salt and sugar into the mixing bowl. Turn to speed 2 and mix until well combined. With the motor running, add the combined oil and water and mix 1 minute or until just combined.
2. Change to the dough hook and knead on speed 2 for 2- 3 minutes or until the dough is soft and pliable.
3. Place the dough into a lightly oiled bowl and set aside covered in a warm draft free place until the dough doubles in size (this could take about 1–1 ½ hours).
4. Punch down the dough, then return the dough to the mixing bowl. Add the garlic and basil. Turn to speed 1 and knead for 1 minute or until well mixed.
5. Preheat oven to 220C (200C fan forced).
6. Divide dough in half and divide each half into 15 small balls. Roll each ball into a thin pencil shape (about 8cm in length or as desired). Spray lightly with oil spray before rolling in a mixture of sesame, poppy and salt. Place onto a baking paper lined oven tray and bake 15 minutes or until golden.