Ingredients
Scale
- 1 cup warm water (about 110°F)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- Optional: Coarse sea salt for topping
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 to 10 minutes until it becomes foamy. This ensures your yeast is active and ready to make the dough rise.
- Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough begins to form. Gradually add the remaining flour, half a cup at a time, until the dough pulls away from the sides of the bowl and is slightly tacky but not sticky.
- Knead the dough on a lightly floured surface for about 5 to 7 minutes, or use a dough hook on a stand mixer for 5 minutes. The dough should become smooth, elastic, and spring back when poked.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free spot for about 60 minutes, or until it has doubled in size.
- Gently punch down the risen dough and turn it out onto a work surface. Divide the dough into 12 equal pieces. Roll each piece into a rope about 8 inches long and place them on a parchment-lined baking sheet.
- Preheat your oven to 400°F (200°C). Cover the shaped breadsticks and let them rise for another 15 to 20 minutes while the oven heats up. This makes them extra fluffy.
- Bake for 12 to 15 minutes, or until the breadsticks are golden brown. While they bake, mix the melted butter, minced garlic, and chopped rosemary in a small bowl. As soon as the breadsticks come out of the oven, brush them generously with the garlic rosemary butter and sprinkle with coarse salt if desired.
- Cook Time: 1 hour 35 minutes (includes rising time)