Step 1

In a small bowl add the lukewarm water and mix in the sugar until dissolved. Add the sachet of active dry yeast and let it sit on top of the water for about 10 minutes until slightly frothy.

Step 2

In a larger bowl, mix in the flour, the salt, the thyme and the garlic powder. Add the olive oil and using a wooden spoon, mix into the dry ingredients. Make a well in the middle and add the yeasty water from your other bowl. Using your hands start mixing all ingredients until they become a wet paste. Transfer to a lightly floured surfaced and start kneading for about 5 minutes until your dough is non-sticky and can be shaped in a perfectly silky smooth ball.

Step 3

Transfer your dough to a lightly floured bowl and cover with a damp kitchen towel. Leave it in a warm place for the dough to rise. It should take around 40 minutes for the flour to double in size.

Step 4

Preheat your over at 175 C / 350 F. Line two baking sheets with parchment paper.

Step 5

Take the risen dough out of the bowl and transfer to a lightly floured surface. Using your hands, knead it for about 3-4 minutes to knock back any pockets of air. Divide your dough into 20 equal pieces.Take each piece and stretch with your fingers to form long sticks.

Step 6

Place the sticks on baking sheets, leaving some space in between them as they will grow slightly while in the oven. Using a kitchen brush, gently apply some olive oil over the top of the breadsticks then sprinkle some sea salt on top.Bake for approximately 15 minutes or until golden. Let it cook and serve immediately.