Boron Elgar wrote:
>
> Simple dough. And flatbread may be easier than bread sticks. If you
> shape it like fougasse, it comes out whole, but with easily breakable
> pieces for nibbling. You can add a bit of olive oil to the dough
> directly, too.

I am worrying the dough might be too sticky
to shape into breadsticks. Rolls with a cut
across the top and a piece of cheese placed
in the cut is something I'm considering.
A flatbread is a good suggestion. I could
cut that too, to make scribe lines for breaking
it up.