Rosemary Garlic Breadsticks
Breadsticks made with Italian-style pizza dough, offering a chewy yet crisp texture. Top with sesame seeds, poppy seeds, or fennel seeds for added flavor and crunch.
Ingredients
Extra virgin olive oil (divided use)
1 tbsp + 2 tsp
Cold water
1 tbsp
Garlic (minced)
2 tsp
Warm water (105° to 115°F)
⅔ cup
Active dry yeast
½ tsp
All-purpose flour
1¾ cup
Fresh rosemary (chopped)
1 tbsp
Salt
1 tsp
Freshly ground black pepper
¼ tsp
Cornmeal (for dusting the pans)
to taste
Large egg (lightly beaten with 1 tsp water for egg wash)
1
Instructions
1
Sauté the garlic
In a small saucepan, combine 1 tbsp of the olive oil, the cold water, and the garlic. Cook over medium heat until the water evaporates and the garlic softens, about 3 minutes. Strain off the oil and set the garlic aside to cool.
2
Activate the yeast
Place the warm water in a small cup and sprinkle the yeast over the top. Let stand for 5 minutes until the yeast becomes creamy. Stir to dissolve the yeast.
3
Make the dough
In a food processor, combine the all-purpose flour, rosemary, salt, and pepper; pulse a few times to mix. Add the yeast mixture and the garlic; pulse until the dough comes together. Turn the dough out onto a work surface dusted with a little flour and knead, adding more flour as needed, until smooth and elastic, about 5 minutes.
4
First rise
Coat a large bowl with the remaining 2 tsp olive oil. Place the dough in the bowl and turn to coat it all over with the oil. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1½ hours.
5
Divide and shape
Sprinkle cornmeal over two jelly-roll pans. Divide the dough into 4 equal pieces. Divide each piece into 6 equal pieces, for a total of 24 pieces. Loosely cover the dough pieces with plastic wrap and let rest for 10 minutes (this will make them easier to roll out).
6
Shape and second rise
Roll one piece of dough into a thin rope about 10 inches long and lay it across one of the pans. Repeat with the remaining dough, arranging 12 breadsticks on each pan, spaced about 1 inch apart. Let rise at room temperature for about 30 minutes until slightly puffy.
7
Brush with egg wash and bake (incomplete in original)
Brush the breadsticks with the egg wash. Sprinkle with the topping of choice (optional sesame seeds, poppy seeds, or fennel seeds). Bake as required (original steps not fully transcribed).
