Cut the bread in half widthways. Cut each half horizontally into 3 thin layers, then lengthways into 1 cm (½ inch) wide sticks.
Mix the garlic with the olive oil. Arrange the breadsticks slightly apart in a shallow roasting tin or on a baking sheet. Drizzle with a little of the garlic oil. (You will need to cook the bread in batches.) Place on the upper rack of the halogen oven and sprinkle with sea salt.
Set the temperature to 200°C (392°F) and cook for about 8 minutes until crisp and golden. Transfer to a wire rack while you cook the remainder. Serve with pre-dinner drinks or as a starter with cured meats, olives, roasted vegetables or other antipasto dishes.