Place the flour in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other and stir to combine.

Mix the water and oil together in a jug, make a well in the centre of the flour and pour in the liquid. Gradually bring the flour into the liquid to combine and form a sticky dough.

Pour the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic – you can do this in a freestanding mixer with a dough hook attachment.

Place the dough into an oiled bowl and cover with oiled cling film. Leave the dough to double in size, this should take about an hour. 

Tip the dough onto a surface lightly dusted with flour and knock back and knead for about a minute to remove any air bubbles. Roll out into a rectangle about 25-30cm long. Using a sharp knife pizza cutter cut the dough into strips about 1-2cm thick and place slightly apart on a baking tray dusted with flour. Cover the breadsticks with oiled cling film and leave for about 30 minutes to puff up.

Bake in the oven at 200°C/180°C/Gas mark 6 for 15-20 minutes until golden brown and crispy. 

Your breadsticks will keep in an airtight container for up to a week.