Artisan Breadsticks¶
 Serves |
 Total Time |
|---|---|
| 24 to 26 breadsticks | 2.75 hours |
Ingredients¶
1 Tbsp (13 g) olive oil
1 ½ cups (340 g) lukewarm water- 2 Tbsp (25 g) olive oil
- 2 Tbsp (12 g) pizza dough flavor (optional)
1 tsp granulated sugar- 2 tsp (12 g) table salt
2 Tbsp (7 g) herbes de Provence (or other dried herbs)
2 ¼ tsp instant yeast
4 ¼ cups (510 g) bread flour
1 large egg (beaten with 1 Tbsp water for egg wash)- ¼ cup (43 g) artisan bread topping (or seeds, spices, herbs, salts)
Cookware¶
- 1 half-sheet pan (13" x 18")
- 1 bread machine
- 1 bench knife
- 1 pizza wheel
Instructions¶
Step 1¶
Lightly grease a half-sheet pan (13" x 18") or other large, rimmed baking sheet. Drizzle with olive oil and set aside.
Step 2¶
Mix and knead lukewarm water (340 g), olive oil (25 g), pizza dough flavor (optional) (12 g), granulated sugar, table salt (12 g), herbes de Provence (or other dried herbs) (7 g), instant yeast, and bread flour (510 g)—by hand, mixer, or bread machine set on the dough cycle—to form a slightly soft dough.
Step 3¶
Cover the dough and let it rise for 1 hour, until puffy.
Step 4¶
Spread the dough into the prepared pan, stretching it to the edges. If it shrinks back, let it rest for 10 minutes and stretch again, repeating if necessary.
Step 5¶
Use a lightly greased bench knife or pizza wheel to cut the dough into 12 or 13 crosswise strips (about 1" wide). Then cut the dough in half lengthwise to create 24 to 26 strips, each about 6 ½" long. Leave them in the pan.
Step 6¶
Cover and let the strips rise at room temperature for 45 to 60 minutes, until puffy. Towards the end of the rising time, preheat the oven to 350°F.
Step 7¶
Brush the strips with an egg wash and sprinkle on artisan bread topping (or seeds, spices, herbs, salts) (43 g).
Step 8¶
Bake for 30 to 35 minutes, until they are light gold. Remove from the oven.
Step 9¶
Once the breadsticks are cool enough to handle, cut along the score lines to separate them.
Source