Preparation time: 30 minutes + 1 hour 10 minutes standing. Total cooking time 20 minutes.
Ingredients 7g (1/4 oz) dried yeast
1 teaspoon stevia
4 cups (500g) whole wheat flour
1/4 cup (60ml) olive oil
1/4 cup (15g 1/2 oz) chopped basil
4 cloves garlic (crushed)
50g (1 3/4 oz) Parmesan, grated
2 teaspoons sea salt flakes
2 tablespoons grated Parmesan, extra
1. Put the yeast, stevia and 1 1/4 cups (314ml/ 10fl oz) warm water in a small bowl and leave in a warm place for about 5-10 minutes, or until frothy. Sift the flour and 1 teaspoon salt into a bowl and stir the yeast and oil. Add more water if the dough is dry.
2. Gather the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes, our until soft and elastic. Divide into two portions and flatten into rectangles. Put the basil and garlic on one portion and the Parmesan on the other. Fold the dough to enclose the fillings, then knead for a few minutes to incorporate evenly.
3. Place the doughs into two lightly oiled bowls (Use Olive Oil spray, this is only to keep the doughs from sticking to the containers) and cover with plastic wrap. Leave in a warm place for about 1 hour, or until doubled in volume. Preheat the oven to 450 degrees Farenheit and lightly grease two large baking trays (with olive oil spray).
4. Punch down the doughs and knead each again for 1 minute. Divide each piece of dough into 12 portions, and roll each portion into a stick 12 inches long. Place on the baking trays and brush with water. Sprinkle the basil and garlic dough with the sea salt, and sprinkle the Parmesan dough with the extra Parmesan. (For phase 2 it is best to leave out the Parmesan.)
5. Bake for 15 minutes or until crisp and golden brown at 450 degrees F.