Preheat the oven to 200°C. In a mixer with a dough hook on, add the flour, salt, instant yeast and sugar, combine them and then gradually add lukewarm water and increase the speed on the mixer. Once it comes away from the sides of the bowl, add a tablespoon of olive oil, and work it into the dough.
Place the dough into a large bowl and oil the top to stop the dough from sticking and cover the bowl with cling film. Leave the dough to prove in a warm place until it has doubled in size.
Turn out the dough onto a lightly floured surface and roll it out with a rolling pin or using your hands, till thin and even. Spread the sundried tomato pesto over the dough then sprinkle over the black pepper, anchovies, half of the rosemary, the Parmesan cheese and then the rest of the rosemary.
Fold the dough in half and form into a nice, neat rectangle. Trim off the edges with no filling then cut the dough into one inch (2.5 centimetre) strips, dust them with flour and give them a twist. Place them onto a lightly floured baking tray, brush them with water and then sprinkle over some poppy seeds for added texture.
Leave them to rise until they are twice their size. Keep them apart because they will soon be touching each other as the dough expands. Bake for 15 to 20 minutes, or till golden and crisp.
These are great alongside tomato soups, or served with a cream cheese and chive dip laced with capers, olives and a little lemon zest.