Ingredients
Scale
- 2 ½ cups all-purpose flour (or bread flour for a chewier texture)
- 1 packet (7g) active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water (about 110°F/43°C)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup tomato sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 3 tablespoons finely chopped fresh basil or spinach (optional for colour contrast)
- 1 teaspoon beetroot powder or a few drops of natural red food colouring
- 1 teaspoon powdered sugar (for dusting, optional)
- Butter or garlic butter, for brushing
Substitution tips: If you don’t have beetroot powder, natural red food colouring works well and maintains that festive red stripe without overpowering flavour. For a dairy-free version, swap mozzarella for a plant-based cheese or omit entirely, adding extra herbs for flavour. You can use whole wheat flour for a nuttier taste but expect a denser texture.
Instructions
- Begin by activating your yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy. This step always reminds me of the anticipation I felt as a child watching bread rise in my mum’s kitchen — that quiet magic before the baking begins.
- In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture along with the olive oil. Mix with a wooden spoon or your hands until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. I find kneading therapeutic — it’s a moment to centre yourself amid the holiday bustle, just you and the dough.
- Divide the dough into two equal parts. Leave one plain, and mix the beetroot powder or red food colouring into the other half, kneading until the colour is evenly distributed. If you’re using fresh herbs, fold them gently into the plain dough now.
- Cover both dough balls with a clean kitchen towel and let them rise in a warm spot for about 1 hour, or until doubled in size. This rising time is perfect for brewing a cup of tea or jotting down notes in your tea-stained recipe notebook — some of my happiest moments.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Once risen, roll each dough ball into a long rope about 12 inches long and 1 inch thick.
- Take one red rope and one plain rope, pinch the ends together, and twist them gently to create your candy cane stripe effect. Place the twisted rope on the prepared baking sheet.
- Repeat with remaining dough to make 6-8 twisted breadsticks.
- Brush the twisted breadsticks lightly with melted butter or garlic butter. Using a small spoon, spread a thin line of tomato sauce down the centre of each breadstick, then sprinkle evenly with shredded mozzarella.
- Bake in the preheated oven for 15-18 minutes, or until golden brown and the cheese is bubbling and just starting to turn golden.
- Remove from the oven and let cool slightly before serving. If you like a touch of sweetness, a light dusting of powdered sugar over the red stripes adds a festive, frosted look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
