250 g (8 oz) strong white bread flour, plus extra for dusting
1/2 x 7 g (1/4 oz) sachet fast-action dried yeast
1/2 teaspoon salt
1/2 tablespoon olive oil
about 150 ml (1/4) pint warm water
50 g (2 oz) finely grated Parmesan cheese
Dust 2 baking sheets with flour. Place the flour, yeast and salt in a bowl and mix together. Stir in the olive oil and 1–2 tablespoons of the measurement water. Mix together with your hand, gradually adding more water, until you have a soft, but not sticky dough.
Sprinkle over the grated Parmesan and knead the dough well until the cheese is fully incorporated.
Turn the dough out on to a floured work surface and knead for 5–10 minutes until the dough is smooth and elastic.
Break into about 16 walnut-sized pieces of dough and roll into long sticks. Place on the prepared baking sheets.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 4–5 minutes, until golden and crisp. Leave to cool on a wire rack.