| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 12 breadsticks |
Ingredients
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 4 tablespoons unsalted butter, at room temperature
- 1 clove garlic, minced
- Chopped fresh herbs (rosemary, thyme and/or oregano), for sprinkling
Instructions
- Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
- Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
- Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 133 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 72 mg |
Reviews
Loved this recipe! The oil on the baking parchment really gives the bottoms a nice crisp. I used basil, thyme, oregano along with the garlic and occasionally pulled the bread sticks out to give them another brush. They turned out great! Fresh made they are wonderful and crisp. I stored the leftovers in a Ziploc and the next day they had lost their crispness, but were still very good. They were stale by the third day although, I doubt they will last that long! 😉