Rosemary and Sea Salt Breadsticks

Instructions

1. 1

   Combine warm water with instant yeast in a bowl and let sit for 2 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be around 40-45°C for best yeast activation.

2. 2

   In a large mixing bowl, combine flour with 2g sea salt. Add the yeast mixture and 15ml olive oil, then mix until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage; gentle mixing prevents tough breadsticks.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then let it rest for 15 minutes covered with a damp cloth.

   Tip: Resting allows the gluten to relax, making the dough easier to stretch.

4. 4

   Divide the dough into 12 equal pieces and roll each piece into a thin stick about 20cm long, working from the center outward.

   Tip: For even cooking, try to make all breadsticks roughly the same thickness.

5. 5

   Brush each breadstick generously with the remaining 15ml olive oil mixed with minced garlic.

   Tip: Reserve some oil to drizzle on top after baking for extra flavor.

6. 6

   Combine chopped rosemary, flaky sea salt, and black pepper in a small bowl, then sprinkle evenly over each oiled breadstick.

   Tip: Don't skip the generous seasoning—it's what makes these breadsticks memorable.

7. 7

   Arrange breadsticks on a parchment-lined baking tray with a little space between each one, then bake at 200°C for 20-25 minutes until golden brown and crispy.

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

8. 8

   Remove from the oven and cool on a wire rack for 5 minutes before serving warm or at room temperature.

   Tip: Breadsticks will continue to crisp up slightly as they cool.