Method

• 1.
  Place the flour, olive oil, wine and 1 tsp salt flakes in stand mixer fitted with the dough hook attachment. Mix on low speed until combined well and dough is smooth. If the dough is a little dry, gradually add 2 tbs water and keep mixing until combined and smooth. Dust extra flour into a bowl. Transfer dough into bowl and rest at room temperature for 30 minutes.

• 2.
  Preheat oven to 200°C and line a large baking tray with baking paper.
• 3.
  Cut the dough into 14 pieces (approx 40g portions) and roll each one into a thin rope, about 5mm thick. Twist the ropes to give the taralli a twirly look.
• 4.
  Fill a large, deep, non-stick heavybased frypan with 2cm water and bring to the boil. Reduce heat and simmer. Add the taralli in batches and gently poach for 1-2 minute on each side.
• 5.
  Remove from pan using a slotted spoon, drain excess water and place taralli on the prepared baking tray. Immediately sprinkle with fennel seeds, poppy seeds and sesame seeds so seeds adhere to the dough. Bake for 35-40 minutes or until golden. Remove from the oven and cool on a wire rack for 20 minutes before serving. Serve taralli with burrata and extra virgin olive oil.