Mix the flour, rosemary, oregano, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. On a lightly floured surface, roll out the dough to a 25 x 38 cm rectangle.
Cut the dough lengthwise into 4 strips, brush with a little water. Wrap one strip of dough loosely around each stick.
Charcoal/gas/electric grill: Grill the bread twists over/on a medium heat (approx. 180 °C, for approx. 12 mins. all over, allow to cool a little.
Toast the nuts in a frying pan without any oil until golden brown. Puree the nuts, preserved peppers and lemon juice. Mix in the crème fraîche, season and serve with the bread twists.