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Lighthouse Flour Classic Recipes 

Bread Sticks


  • *500g Lighthouse Bread and Pizza Flour

  • 7g Lighthouse Yeast+

  • 1½ teaspoons salt

  • 350ml tepid water

  • Olive oil

  • Polenta (or poppy or sesame seeds)

  • Sea salt

Bread Sticks


Place the flour, yeast and salt in the bowl of an electric mixer. Carefully measure the water and add to the flour mixture. Using a dough hook, mix on medium speed for about 5 minutes until smooth and elastic. Transfer to a lightly floured bench and knead for 2-3 minutes. Divide into 12 equal portions. Roll into balls, then place each ball on a lightly floured surface and roll into a sausage shape about 25cm long. Place on a baking tray lined with baking paper, brush with a little olive oil, then sprinkle with polenta (or poppy/sesame seeds) and sea salt. Set aside in a warm place for 30 minutes. Preheat oven to 220C (fan). Bake 10-15 minutes, or until crisp and golden brown. Makes 12

* Make sure to measure the flour and water carefully – accurate quantities are important in baking.

Recipe: David Herbert from The Weekend Australian Magazine.
Photography: Guy Bailey.
Styling: David Morgan

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