Turn the rested dough out onto a lightly floured work surface & flatten with your hand into a large rectangle, about 2cm thick.
Sprinkle the sun-dried tomato pieces & Parmesan over the flattened dough & press down into the dough with your fingers.
Fold a third of the dough into the middle & press down.
Now fold the opposite side over on top of this & press down all over -you should now have a rectangle that is one third of the width of your original one.
Cut the dough into 1cm strips (along the short length) - you’ll get around 20 - 25 from this mixture.
Dust your work surface with flour. Twist each of the strips as you gently pull or roll them to about 20cm in length (or the length of your baking sheet).
Place on the baking sheet/s, leaving a good gap between each stick to allow them to prove a little more.
Cover with a clean tea towel & leave to prove for 30 minutes.
Meanwhile, preheat your oven to 220°C.
After proving, bake for 10-12 minutes until golden brown & delicious.