Herb Garlic Breadsticks

Steps

1. 1

   Mix dry ingredients

   • In a large mixing bowl, whisk together the all-purpose flour, instant yeast, fine sea salt, and granulated sugar.
   • Make sure the yeast is evenly distributed throughout the flour.

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   Ready when: Mixture is uniform with no yeast lumps visible

   Tip: Whisking the yeast throughout prevents it from clumping when you add water

2. 2

   Combine wet and dry

   • Add the warm water and 1 tablespoon of the extra-virgin olive oil to the flour mixture.
   • Stir with a wooden spoon or your hand until a shaggy dough forms with no dry flour pockets.
   • The dough will be slightly sticky at this stage.

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   Ready when: All flour is incorporated and a rough dough ball has formed

   Tip: Don't overmix; you'll develop enough gluten structure during resting

3. 3

   Rest the dough

   • Cover the bowl loosely with plastic wrap or a clean kitchen towel.
   • Let the dough rest at room temperature for 15 minutes.
   • This autolyse period allows the flour to fully hydrate and makes the dough easier to handle.

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   Tip: Skipping this rest will make the dough sticky and harder to roll

4. 4

   Knead briefly

   • Turn the dough out onto a lightly floured surface.
   • Knead for 3–4 minutes until the dough becomes smooth and elastic.
   • It should still be slightly soft but hold together without sticking to your hands.

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   Ready when: Dough is smooth, elastic, and springs back when poked

   Tip: If the dough is too sticky, dust with a tiny bit more flour, but avoid making it tough

5. 5

   Prepare garlic oil

   • While the dough is kneading, warm the remaining 1 tablespoon of olive oil in a small saucepan over low heat.
   • Add the minced garlic and cook gently for 2–3 minutes, stirring often, until the garlic is fragrant but not browned.
   • Remove from heat and let cool slightly.
   • The oil should be warm but not hot when you brush the breadsticks.

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   Ready when: Garlic is fragrant and pale golden, not browned

   Tip: Burning the garlic makes it bitter; keep the heat very low and stay present

6. 6

   Roll out dough

   • Place the kneaded dough on a parchment-lined baking sheet (this makes it easier to handle and bake).
   • Using a rolling pin, gently roll the dough into a thin rectangle about 10×14 inches (25×36 cm), roughly ¼ inch (6 mm) thick.
   • The dough should be even and pliable.

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   Ready when: Dough is evenly thin and covers the sheet with a slight overhang

   Tip: Roll on the parchment to prevent sticking; if dough resists, let it rest 2 minutes and try again

7. 7

   Brush with garlic oil

   • Using a pastry brush, lightly brush the entire surface of the dough with the warm garlic-infused oil, making sure to include the oil and minced garlic.
   • Be generous but not so much that the dough becomes soggy.

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   Ready when: Dough is evenly coated with garlic oil across the entire surface

   Tip: If some garlic pieces don't stick to the dough, sprinkle them on top after brushing

8. 8

   Season and top

   • In a small bowl, combine the dried oregano, dried basil, red pepper flakes (if using), and about ¾ cup (40 g) of the finely grated Parmesan.
   • Sprinkle this herb-cheese mixture evenly over the oiled dough.
   • If using fresh parsley, stir it in just before sprinkling.

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   Ready when: Herbs and cheese are distributed evenly with no bare spots

   Tip: Stir the dry seasonings in a bowl first to ensure even distribution

9. 9

   Cut breadsticks

   • Using a sharp knife, cut the dough into strips about ¾ inch (2 cm) wide, cutting parallel to the longer side of the rectangle.
   • You should get about 16 breadsticks.
   • If the dough is on parchment, you can cut right through the paper—the breadsticks will bake on it.
   • Space them slightly apart, about ¼ inch (6 mm), on the baking sheet(s).

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   Ready when: Breadsticks are evenly cut and arranged with even spacing

   Tip: A sharp knife makes clean cuts; a dull one will tear and tug the dough

10. 10

    Proof and bakeOven 400°F / 205°C

    • Let the cut breadsticks rest on the baking sheet at room temperature for 10 minutes (you may not see much rise, and that's normal for quick breadsticks).
    • Meanwhile, preheat the oven to 400 °F (200 °C).
    • Once the oven is preheated and the breadsticks have rested, bake for 12–15 minutes, until the edges are golden brown and the tops are light golden.
    • Rotate the baking sheet halfway through baking if your oven bakes unevenly.

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    Ready when: Edges are golden brown, tops are light golden, and breadsticks sound hollow when tapped on the bottom

    Tip: Don't over-proof—quick breads don't require much rise before baking. Over-proofing can make them tough

11. 11

    Cool and serve

    • Remove the breadsticks from the oven and let them cool on the baking sheet for 2–3 minutes.
    • Transfer to a wire rack or serving platter.
    • For extra flavor, sprinkle a small amount of extra grated Parmesan over the warm breadsticks if desired.

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    Ready when: Breadsticks are no longer steaming and hold their shape

    Tip: Serve while still warm for the best texture and flavor