Erla Steinunn's recipe collection

Dough:

2/3 cup warm water

1 1/2 tbsp oil

2 cups all-purpose flour

1/2 tsp salt

1 tsp oregano

1 tsp yeast

2 tbsp skim milk powder (optional)

Spice mixture for topping:

1 tbsp dried parmesan

1/2 tbsp garlic powder

1/2 tbsp garlic salt

1/2 tbsp onion powder

1/2 tbsp oregano

2-3 tbsp olive oil (for brushing over the dough)

Dissolve the yeast in warm water and allow it to foam before adding the flour and spices. Knead the dough and let it rise for at least 30 minutes.

Roll the dough out on a surface to 2 cm thickness. Cut the dough into strips (2x12 cm) and allow them to rise on a baking sheet lined with parchment paper until the dough has doubled in size.

Brush the sticks with oil and sprinkle the spice mixture on top. Bake at 175°C for 12-15 minutes.

Sauce:

70 g tomato paste (puree)

1 dl water

1/2-1 tbsp Italian seasoning

1-2 tsp oregano

1/2-1 tsp garlic powder

Or:

1 carton passata

1 tsp sugar

1 tsp oregano

1/2 tsp marjoram

1/2 tsp basil

1/2 tsp garlic powder

1/4 tsp salt

(I'm still deciding which sauce is better!)