Garlic Herb Breadsticks

Instructions

1. 1

   Mix warm water with instant yeast and let it sit for 5 minutes until foamy. This activates the yeast and ensures your breadsticks will rise properly.

   Tip: Water should feel warm to touch, around 40 to 45 degrees Celsius, not hot.

2. 2

   Combine all-purpose flour, whole wheat flour, and salt in a large bowl. Pour in the yeast mixture along with 15ml of olive oil and stir until a rough dough forms.

   Tip: The dough will look shaggy at first, which is normal.

3. 3

   Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Add a bit more flour if it's too sticky.

   Tip: You'll know it's ready when you can poke it and it slowly springs back.

4. 4

   Place dough in a greased bowl, cover with a damp cloth, and let it rise for 30 minutes in a warm spot until it doubles in size.

   Tip: A warm oven with the light on works perfectly if your kitchen is cool.

5. 5

   While dough rises, warm the remaining 15ml of olive oil in a small pan with minced garlic and cook gently for 2 minutes. Stir in rosemary and oregano, then set aside to cool.

   Tip: Don't let the garlic brown or it will taste bitter.

6. 6

   Turn risen dough onto a work surface and punch it down gently. Roll it out into a rectangle about 30cm by 20cm and roughly 1cm thick.

   Tip: Use your hands or a rolling pin, whichever feels easier.

7. 7

   Brush the dough generously with the cooled garlic herb oil, reserving a little for later. Cut the rectangle lengthwise into 12 strips, then cut each strip in half to create 24 breadsticks.

   Tip: A pizza cutter makes this step quick and keeps the strips uniform.

8. 8

   Place breadsticks on a baking tray lined with parchment paper, leaving 2cm between each one. Brush lightly with remaining garlic oil and sprinkle with coarse sea salt.

   Tip: Space them so they can puff up without touching during baking.

9. 9

   Bake at 200 degrees Celsius for 22 to 25 minutes until golden brown and crispy on the outside. They should sound hollow when tapped.

   Tip: Rotate the tray halfway through baking for even browning.

10. 10

    Cool breadsticks on a wire rack for 5 minutes before serving. They continue to crisp up as they cool.

    Tip: Store extras in an airtight container for up to 3 days.