Rosemary Breadsticks

The one good thing about the cooler weather last week is that I was able use the last of the olive oil dough in my fridge.  I am a little sad knowing that temperatures above 80 degrees will halt my breadmaking because I can't bear the thought of turning on the oven when it is hot outside.  I'm trying to talk Mike into getting the KettlePizza attachment for his Weber grill so we can enjoy freshly baked bread and pizza in the summer.  

I had about a pound of olive oil dough left, which produced about 18 breadsticks.  The breadsticks are best served the day of baking, but if you have leftovers, pop them in the oven (350 degrees) to warm through.  These breadsticks are a little thick, but you can roll them out thinner for a crisper texture.  I enjoyed these rosemary breadsticks with an antipasti platter of figs, olives, fontina cheese, and ham.  They would also pair nicely with soup and salad.  However you decide to eat them, Mangia Bene!

 

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Ingredients for Rosemary Breadsticks

  • Olive oil dough (see recipe listed in Fig and Bacon Calzone post)
  • 1 teaspoon fresh rosemary, dried thyme, garlic powder, onion powder
  • 1 -2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated parmesan
  • Kosher salt, pinch
  • all-purpose flour for dusting dough and countertop

Directions for Rosemary Breadsticks

  1. Pull off a grapefruit sized portion of olive oil dough (about 1 pound), cloak the dough {sprinkle dough with flour, form the dough into a ball shape, tucking the ends under as you rotate the ball making quarter turns}.  Place ball of dough on a floured countertop and allow the dough to come to room temperature if it was in the fridge, about 30-60 minutes.
  2. Preheat oven to 400 degrees F.
  3. After resting, flatten dough by hand into a disk shape.  Sprinkle with the herbs/seasonings.
  4. Fold the dough over to cover the exposed herbs.  Roll dough out into a rectangle shape, about 1/4 to 1/2 inch thick and 12 inches long.  
  5. Using a serrated knife, cut dough into 1/4 inch wide by 6 inch long strips. The dough will stretch longer than 6 inches during the next step.
  6. Gentle twist the strips of dough and place on a parchment lined baking sheet.
  7. Brush tops of breadsticks with olive oil and sprinkle with parmesan cheese and a pinch of salt.  Place into oven and bake 15 minutes until golden brown.