• Weigh the flour, salt and yeast into a large mixing bowl and make a well in the centre
• Pour the olive oil and the warm water into the well
• Bring the ingredients together to form a dough either by hand or using the dough hook on a slow speed.
• Knead the dough for around 12 minutes by hand or for 10 minutes using the dough hook.
• Place the dough into a large bowl, cover with cling film or a damp tea towel and leave in a warm place to rise for about an hour or until doubled in size.
• Preheat the oven to 220°C/430°F
• Once the dough has risen, scrape it out of the bowl using a dough scraper onto an oiled surface.
• With the side of your hands shape the dough into a rectangular shape and flatten the dough into a rectangle which is about ½CM thick.
• Line a large baking tray (or 2 smaller ones) with a sheet of baking paper.
• Using a knife or the dough scraper cut the dough into 2CM strips across the shorter side.
  
• Take one strip and leaving it on the work surface, gently twist one end to form a loose spiral shape, then do the same at the other end until the spirals meet in the midde and place onto the lined baking tray.
• Repeat the previous step with all of the dough strips.
• Gently eggwash the top of each stick - this will create a golden colour as they bake.
• If you're using poppy seeds, take a pinch of seeds and sprinkle across each stick - you can also do every other like I did to create a mixture of plain and poppy seed breadsticks.
• Bake the sticks in the preheated oven for about 15-20 minutes or until golden brown and crispy on the outside, then leave to cool on a wire rack.
  

Make the baked camembert

• Turn the oven down to 180°C.
• Heat up the oil over a gentle heat in a small pan, slice the onion and add it to the oil and gently fry until the onions become soft and caramelised.
• Take the cheese out of any outer packaging and score the top so that the flavours can get inside.
  
• Place the cheese in a small ovenproof dish or tin lined with baking paper, which can catch any cheese which leaks out (see tips below).
• Spoon the cranberry sauce and the onions over the top of the cheese and bake for around 15 minutes until the cheese has melted inside.
• Serve the cheese straight away while it's still runny with the breadsticks and enjoy!