Bread twists

Total time: 1hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 568 Kcal, 16g Protein, 90g Carbohydrates, 19g Fat


  • Dough
  • 500 g white flour
  • 1 tbsp rosemary, finely chopped
  • 1.5 tsp salt
  • 0.5 tbsp dried oregano
  • 0.25 cube yeast
  • 3.25 dl water
  • 2 tbsp olive oil
  • Bread twists
  • 3 tbsp water
  • Dip
  • 0.5 tsp lemon juice
  • 100 g roasted peppers in oil, drained
  • 20 g walnut kernels
  • 40 g crème fraîche
  • 0.25 tsp salt
  • a little pepper

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  • Dough

    Mix the flour, rosemary, oregano, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. On a lightly floured surface, roll out the dough to a 25 x 38 cm rectangle.
  • Bread twists

    Cut the dough lengthwise into 4 strips, brush with a little water. Wrap one strip of dough loosely around each stick. Charcoal/gas/electric grill: Grill the bread twists over/on a medium heat (approx. 180°C), for approx. 12 mins. all over, allow to cool a little.
  • Dip

    Toast the nuts in a frying pan without any oil until golden brown. Puree the nuts, preserved peppers and lemon juice. Mix in the crème fraîche, season and serve with the bread twists.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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