Parmesan Breadsticks

Instructions

1. 1

   In a large bowl, combine warm water, instant yeast, and a pinch of sugar. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be between 40-45°C for optimal yeast activation.

2. 2

   Add flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic. Gradually incorporate 15 ml of olive oil during kneading.

   Tip: The dough should be slightly sticky but manageable; add small amounts of flour if too wet.

3. 3

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 45 minutes until doubled in size.

   Tip: You can prepare the herb mixture while the dough rises to save time.

4. 4

   Preheat oven to 200°C. Line two baking trays with parchment paper and lightly brush with remaining olive oil.

   Tip: Use parchment paper to prevent sticking and ensure even browning on the bottom.

5. 5

   Turn dough out onto a floured surface and divide into 16 equal pieces. Roll each piece into a long stick about 20 cm in length and 1.5 cm thick.

   Tip: Use your palms to gently roll each piece away from you for even thickness.

6. 6

   Arrange breadsticks on prepared trays, spacing them 2 cm apart. Brush each stick generously with melted butter on all sides.

   Tip: Don't skip the butter on the sides—it creates that golden, crispy exterior.

7. 7

   In a small bowl, combine grated Parmesan, garlic powder, oregano, basil, and black pepper. Sprinkle the mixture evenly over all breadsticks, pressing gently so it adheres to the butter.

   Tip: Mix the herb and cheese blend thoroughly before sprinkling for even distribution of flavors.

8. 8

   Bake for 16-18 minutes until the breadsticks are golden brown and crispy. Remove from oven and garnish with fresh parsley if desired.

   Tip: Rotate the trays halfway through baking if your oven has hot spots for more even cooking.