Directions

1. Rub the yeast into the flour. Add the remaining ingredients. Mix for a couple of minutes until the dough starts to form.
2. Transfer the dough onto a working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself. Keep working the dough until it comes cleanly away from the work surface and is not sticky. Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
3. Place the ball in a large bowl, cover with a damp cloth, and let the dough rest for 1 hour (it should double size)
4. Take the dough out of the bowl, lightly flour your working surface, and roll the dough to a thickness of 0,5 mm.
5. With a ruler or a sharp knife, cut 0,5 mm x 10 cm strips and carefully transfer these onto a lightly greased baking tray or greaseproof paper lined baking tray.
6. Preheat oven to 425 ºF. When ready, bake bread sticks about 10 minutes. Let them cool on a wire rack
7. Check the sticks are crispy. If not, you might bake 5 minutes more at the same temperature
8. When cold, melt chocolate. Dip sticks in the chocolate halfway
9. Let them set at room temperature, or in the fridge, if it is too hot or you are in a hurry