Herb Ficelles

Place the flour into the bowl of a freestanding mixer with the dough hook attached. Put the yeast on one side and the salt on the other, then add about ¾ of the water and mix slowly. Alternatively mix by hand in a mixing bowl.

When the dough starts to come together add the rest of the water and mix for 6-8 minutes on a medium speed, until the dough is quite wet and stretchy. Next add the olive oil and mix for a couple of minutes. If mixing by hand, knead for about 10 minutes until stretchy.

Line two baking sheets with baking parchment.

Gently tip the dough onto a floured surface, and very carefully pat the dough into a rectangle that’s about 6-8cm deep. It’s a good idea to dust the top of the dough with flour as well as it makes it less sticky and easier to shape.

Cut the dough into 8 strips, starting at the long edge. Stretch each one out until they are about 20cm or as long as your baking sheet.

Lay the strips onto the baking sheets leaving gaps in between. Lightly brush the tops with olive oil then sprinkle over some mixed herbs.

Place the trays into large clean plastic bags or cover with lightly oiled cling film, and leave to prove for about ½ hour.

Preheat the oven to 230°C (fan 210°C, gas mark 8).

Bake in the oven for 10-15 minutes, then bring out and leave to cool before transferring onto a wire rack to cool completely.