In a large bowl:
6 cups flour
1 tablespoon salt
4 tablespoons olive oil
And set aside
In a measuring jug:
2 cups tap-hot water
4 teaspoons traditional active dried yeast
2 teaspoons sugar
When the yeast water froths (about ten minutes) mix it into the flour blend.
Knead well. 5 minutes in an electric mixer, or 20 minutes by hand. It should feel smooth and elastic. Add a tad more flour if too sticky.
To this basic recipe, for the breadsticks, add 1 tablespoon garlic powder along with the flour.
Cover kneaded dough with cling flim or a damp tea towel, and leave to rise until double in size. Depending on room temperature this could take several hours so allow time. Don't be tempted to use it before it has doubled! Pre-heat oven to 200C.
Now roll it out to fill a large parchment lined baking sheet, and cover with cheese (we used parmesan and cheddar, you can use others) and any herbs you feel like. Doesn't need a second rise. Cut into strips with a pizza wheel then bake about 20 minutes. Cut through again before serving.