Rosemary Breadsticks
Ingredients for Rosemary Breadsticks
Olive oil dough (see recipe listed below)
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
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.
Preheat oven to 400 degrees F.
After resting, flatten dough by hand into a disk shape. Sprinkle with the herbs/seasonings.
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.
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.
Gentle twist the strips of dough and place on a parchment lined baking sheet.
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.
Ingredients for Olive Oil Dough
2 3/4 cup of warm water (check for prefered temp on yeast package)
1 tablespoon = 10 grams of Granulated Yeast
1 tablespoon Kosher salt
1 tablespoon granulated sugar
1/4 cup extra virgin olive oil
6 1/2 cups = 920 grams of all-purpose flour
Directions for Olive Oil Dough
In a large bowl, measure out flour and salt, set aside.
In a large lidded bowl/food container add water, yeast, sugar, and olive oil. Stir gently if yeast clumps. Add flour/salt and mix together using a heavy-duty stand mixer with paddle attachment or wooden spoon. It should only take a minute or so to encorporate.
Cover, but not seal airtight, and let rest 2 hours at room temperature. Dough should double in size. Dough can be used immediately after the initial rise or store in refrigerator up to 12 days.