Pesto Breadsticks

Instructions

1. 1

   In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy. Add flour and salt, then knead until a smooth dough forms. Add 15 ml of olive oil and continue kneading for 3 minutes.

   Tip: Warm water should feel like a pleasant bath temperature, around 40-45°C.

2. 2

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.

   Tip: A warm kitchen corner or inside a turned-off oven works well for rising.

3. 3

   While dough rises, make the pesto by combining basil, garlic, pine nuts, 60 g parmesan, remaining olive oil, and lemon juice in a food processor. Pulse until you reach a chunky paste consistency.

   Tip: Don't over-process the pesto; it should have texture, not become a smooth purée.

4. 4

   Preheat oven to 200°C. Turn risen dough onto a floured surface and gently flatten into a rectangle about 1 cm thick.

   Tip: Handle the dough gently to preserve the air bubbles that give breadsticks their light texture.

5. 5

   Using a pastry brush, spread pesto evenly across the entire surface of the dough. Sprinkle remaining 20 g parmesan cheese over the pesto.

   Tip: Save a bit of pesto to brush on after baking for extra flavor and shine.

6. 6

   Cut the dough into strips approximately 2 cm wide and 12 cm long using a sharp knife or pizza cutter.

   Tip: Dip your knife in water between cuts to prevent sticking.

7. 7

   Arrange breadsticks on a lined baking tray, spacing them about 2 cm apart. Sprinkle with sea salt.

   Tip: You can twist each strip gently as you place it for a more decorative appearance.

8. 8

   Bake for 22-25 minutes until the breadsticks are golden brown and crispy around the edges.

   Tip: They should sound hollow when tapped on the bottom when fully cooked.

9. 9

   Remove from oven and serve warm, or cool on a wire rack for a crispier texture.

   Tip: Serve alongside marinara sauce or additional pesto for dipping.