I love a quality savoury crunch, and these spicy cheese grissini are just what my tastebuds ordered. 

Makes about 40

2 1/2 c flour

2 1/4 tsp dried yeast

1 1/4 tsp salt

1/2 tsp paprika

1/4 tsp cayenne pepper (or more for super spicy)

1 c lukewarm water (between 45-52C)

1/4 c olive oil

1/2 c ground or grated Parmesan

Put all the dry ingredients in a bowl. Pour in the warm water and oil and mix until a dough forms. Knead dough on a clean surface for about 10 min until elastic and smooth. Oil the bowl and place the dough inside and cover with cling film or a tea towel. Let rise in a warm spot until double in size, about an hour.

Preheat oven to 200C. Line at least 2 baking trays with baking paper (up to 4 if you have them).

Punch down the dough and take half to work on an unfloured surface. Wrap the other half in cling film. Press the dough out into a rectangle 15cm x 20cm. Use a pizza cutter to cut strips of dough on the short side about 8-10mm wide.

Roll each strip to about 40cm long, leave straight or shape into hooks or squiggles. 

Lay onto your baking sheets about 2 cm apart.

Bake one tray at a time for about 15 min until deep golden brown. Transfer grissini to a wire rack and place the next tray in the oven. Repeat with rest of dough. Sprinkle some sea salt over the grissini as soon as they're out of the oven, if desired.

You can do a herb version with 1/2 c chopped fresh herbs instead of the cheese and cayenne.