Are you a sucker for pizza parlor breadsticks? Or to be honest, breadsticks of any kind? I totally am. I was flipping through my recipes once, and was thinking of making focaccia bread. Then I thought, maybe I should make it with basil instead of rosemary. Then I thought, but that would be really tasty as a breadstick. Then I thought, I should totally prep them with a bunch of olive oil so they taste like the kind you get with pizza! Done and done. So good.
Yes, you put a lot of olive oil on the pan. I suppose you could decrease that amount a little bit, but then you wouldn’t get the awesome crunch of the crust on the outside of the breadstick, with the chewy soft inside! And really, is there anything better than a great breadstick? I didn’t think so. Enjoy!
What you need:
- 5 c. all-purpose flour
- 1/2 c. olive oil, divided
- 3 T. sugar
- 3/4 c. parmesan cheese
- 1 T. instant yeast
- 1 T. dried basil, divided
- 1 t. dried oregano
- 1 1/2 t. pepper, divided
- 3/4 t. salt
- 2 1/2 c. lukewarm water
- 2 t. coarse salt
- stand mixer fitted with a dough hook
- large mixing bowl
- parchment paper
- half sheet baking pan
- pizza cutter (preferred) or sharp knife
Time: 20 minutes prep, 100-130 minutes rising, 20-30 minutes baking
Freezable: Yes. Put frozen breadsticks on a baking sheet and bake for 15 minutes.
Serves: Makes 24 breadsticks.
Multiplying the recipe: This already makes 24, but if you need to double it I would mix it in separate batches. What is more likely for me is to halve the recipe, since 24 breadsticks is a lot for my family of 5!
Basil Focaccia Breadsticks:
In the bowl of a stand mixer, combine flour, 1/4 c. olive oil, sugar, parmesan cheese, yeast, 1 1/2 t. dried basil, dried oregano, 1 t. pepper, and 3/4 t. salt. Turn the mixer on low and slowly add the water. Mix on low for 3 minutes, then increase the speed to medium-low and mix for 5 minutes. Put the dough in a greased bowl and cover with a clean kitchen towel. Let rise until doubled in size, about 60-90 minutes.
Preheat the oven to 450F. Line a half-sheet baking pan with parchment paper and brush it with the remaining 1/4 c. olive oil.
Transfer the dough to the prepared pan. Let it sit for 10 minutes. Grease your hands (olive oil works well) and gently push the dough to fill the pan, making sure it reaches all of the edges. Let it rise for another 30 minutes. Using a pizza cutter, score the dough for breadsticks by making 3 rows of 8 rectangles. Do not worry about making sure it cuts all the way through. Sprinkle coarse salt, 1/2 t. black pepper, and remaining 1 1/2 t. dried basil over the top. Place the pan in the oven and immediately reduce the temperature to 375F. Bake for 20-30 minutes, until the breadsticks are golden brown. Remove from the oven. Cut the breadsticks completely through with a pizza cutter or kitchen shears. Transfer to a wire rack to cool.
Store in an airtight container for 2-3 days.