Ingredients
Check off ingredients as you go
- 250g (2 cups) sifted flour
- 10g fresh yeast (or 5g active dry yeast)
- 150ml (⅔ cup) warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar or honey (optional)
For topping
- sesame seeds, poppy seeds, anise, rosemary, thyme, fleur de sel, or chopped olives
Preparing the breadstick dough
- In a bowl, mix the warm water with the yeast (and sugar if using). Let foam for 5 minutes. In a large bowl (or stand mixer), combine the flour and salt. Add the water/yeast mixture and olive oil. Knead for 8 to 10 minutes until you get a soft, smooth and elastic dough. Cover with a clean kitchen towel and let rise at room temperature for 1 hour, or until the dough doubles in volume.
Shaping the breadsticks
- Preheat the oven to 200°C (400°F) convection. Deflate the dough, roll it out into a rectangle about 1 cm thick. Cut 1 cm wide strips and roll them slightly to lengthen them (about 20 cm/8 inches long). Place them on a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with seeds or fleur de sel if desired.
Baking the breadsticks
- Bake for 12 to 15 minutes, until golden brown and crispy. Let cool completely on a wire rack. Store in an airtight container.
Variations
- For the olive version, chop a handful of Kalamata olives, pat them dry with paper towels to avoid making the dough too wet.
- Add 1 tsp herbes de Provence or chopped rosemary and incorporate into the dough.
- For a parmesan version, add 40g (½ cup) grated parmesan to the dough.
- The breadsticks will keep for 5 to 7 days at room temperature in an airtight container, and can also be frozen unbaked. If they lose some crispness, pop them in the oven at 160°C (325°F) for 3-4 minutes to restore their crunch.