Say it with me:
I don’t know how to speak Italian. Google translate is a helluva tool. Onward to baking these little crunchy and delicious breadsticks!
I’m working on expanding my bread repertoire. I think I have an okay handle on basic sourdough (sourdough starter, flour, water, salt), and I have my go-to method for bread… so what else do I do with this delicious dough instead of miles and miles of loaves? Breadsticks! I guess technically you could still call them “loaves,” just long and skinny. These aren’t the typical breadstick you’ll find at say, Olive Garden, but a lighter version you don’t have to skip if you want to be able to enjoy your entree. These make for a great alternative to snack crackers, both savory and sweet, just tweak the add-ins and you’ll be golden.
- basic bread dough (I like to use this gem: Artisan Bread in 5 Minutes a Day. If you would rather use a pre-made, store-bought dough, I’ll look the other way.)
- shredded parmesan cheese
- black pepper
- dry Italian herb blend
- olive oil
Preheat your oven to 350°F.
With the “5 min.” method, I take the dough out of the fridge, carve out a chunk, and plop it on a floured surface. If you’re using another method, I believe this will be after you proof your dough and stands in for the shaping period.
Flatten out the dough with your fingers, gently. If you overwork it, the gluten could get too stiff. If that happens, just let it sit for about 5-10 minutes and then continue. Think of it as making a pizza crust.
Once it’s flattened out, top it with the parmesan, herbs, and pepper. How much you use depends on how much dough you have and your personal taste. I go by look. Does it look evenly distributed? Is there enough cheese for me? Drizzle olive oil over the “pizza.”
Next, fold the dough over on itself a few times and flatten it out again, like the first round. This time, I made a rectangular shape. For me, it makes it easier to cut off strips to roll.
Use a dough scraper, or butter knife, and cut off a thin strip of dough. If you need to add a little flour to the work surface, go right ahead. The addition of the olive oil makes the dough a little wetter.
Using your hands, roll the strip into a long tube.
Place it on a baking sheet. Repeat cutting more strips of dough and rolling until you have no dough left.
Bake on the middle rack of your oven for about 10 minutes. Rotate the sheet and continue baking until they are golden brown. In the event they are a good color and still soft, turn the heat down to 300°F and let them bake until they are hard.
Let them cool and try one! Or 10!