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quick breadstick recipe
- Total Time: 70 minutes
- Yield: 16–20 breadsticks 1x
- Diet: General
Description
This recipe provides a quick and easy method for making roasted garlic and rosemary breadsticks, perfect for busy weeknights or as a special addition to any meal. The breadsticks feature a soft, chewy interior with a lovely golden finish, infused with deep savory flavors.
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant dry yeast
- 1 teaspoon granulated sugar
- 1.5 teaspoons fine sea salt
- 1 cup warm water (40-45C or 105-115F)
- 0.5 cup extra virgin olive oil, divided
- 6 medium garlic cloves, peeled
- 3 fresh rosemary sprigs, plus 1 sprig for garnish
- 1 teaspoon flaky sea salt, for topping
Instructions
- Activate Yeast and Roast Garlic: Preheat oven to 180C (350F). Place peeled garlic cloves on foil, drizzle with 1 tablespoon olive oil, and roast for 15-20 minutes until golden and soft. While garlic roasts, gently heat 0.25 cup of the remaining olive oil with leaves from 2 rosemary sprigs over low heat for 5 minutes without simmering; let cool. In a large bowl, whisk together flour, instant dry yeast, granulated sugar, and fine sea salt. In a separate medium bowl, combine warm water and 2 tablespoons of the infused rosemary olive oil.
- Mix Dough: Mash the cooled roasted garlic into a paste and finely chop the remaining fresh rosemary leaves. Add mashed garlic and chopped rosemary to the wet ingredients. Pour combined wet ingredients into the dry flour mixture and mix with a wooden spoon or spatula until a shaggy dough forms.
- Knead Dough: Turn the shaggy dough out onto a lightly floured surface. Knead for 5-7 minutes until it feels smooth and elastic. If too stiff, knead in a tablespoon of warm water; if too sticky, add a sprinkle of flour.
- First Rise: Place the dough in a lightly oiled bowl, turn to coat, cover with a clean kitchen towel, and let it rise in a warm place for 10-15 minutes, or until noticeably puffy.
- Shape Breadsticks: Gently punch down the dough. Divide it into 16-20 equal pieces. On a lightly floured surface, roll each piece into a breadstick approximately 20-25 cm (8-10 inches) long. Arrange on a baking sheet lined with parchment paper, leaving space between them.
- Second Rise: Cover the shaped breadsticks loosely with a clean kitchen towel and let them rest for 10 minutes.
- Bake: Preheat oven to 200C (400F). Brush the breadsticks generously with the remaining 3 tablespoons of rosemary-infused olive oil. Bake for 12-15 minutes, or until golden brown and cooked through.
- Finish and Serve: If desired, brush again with any remaining infused oil immediately after removing from the oven. Transfer to a platter and sprinkle evenly with flaky sea salt. Arrange the remaining fresh rosemary sprig among the breadsticks for garnish.
Notes
Store leftover breadsticks in an airtight container at room temperature for up to 2-3 days. For a dairy-free option, use plant-based butter or milk in place of optional parmesan cheese.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 breadsticks
- Calories: 180 calories
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: quick breadsticks, roasted garlic, rosemary, easy dinner, family-friendly, savory snack, side dish, weeknight meal, comfort food
