Sun-dried tomato and rosemary breadsticks!

For the bread dough:  600g plain flour, 2 sachets instant yeast, 1 tsp salt, 2 tsp sugar, 3 tbs oil, 400ml warm water;  mix all together to form into a dough;  knead on a floured surface for about 5 minutes;  allow to rise in a clean, oiled bowl, covered with a tea-towel.  When ready to use, just open the dough into one big rectangle.  Spread it with the sun-dried tomato paste (simply whizz in a processor 6 sun-dried tomatoes, 2 cloves garlic), add some pieces of anchovy, scatter with a handful of fresh rosemary and marjoram, sprinkle 200g grated cheddar cheese.

Fold the dough into two, sealing the edges.

Cut strips from the sealed dough and twist and turn into spirals. Line a dish with baking paper and place the bread sticks cover with cloth and allow to rise for about one hour.  Preheat the oven to full (250) brush with a little water, and bake for about 20 minutes or till golden brown.