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

  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.

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

  1. In a large bowl, measure out flour and salt, set aside.

  2. 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.

  3. 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.