Seeded Breadsticks

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: Foamy yeast indicates it's alive and ready to use.

2. 2

   In a large bowl, whisk together flour, salt, oregano, and garlic powder. Make a well in the centre and pour in the yeast mixture and olive oil.

   Tip: Making a well helps incorporate wet and dry ingredients evenly.

3. 3

   Mix with your hands or a wooden spoon until a shaggy dough forms. Knead on a lightly floured surface for 5 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable.

4. 4

   Combine all seeds in a shallow bowl. Roll the dough into a ball, then gently roll it in the seed mixture, pressing seeds firmly into the surface until well coated.

   Tip: Work in batches if needed to ensure even seed coverage.

5. 5

   Place the seeded dough on a parchment-lined baking tray. Using your hands, flatten and stretch it into a rectangle about 1 cm thick.

   Tip: If dough springs back, let it rest for 2 minutes before continuing.

6. 6

   Using a sharp knife or pizza cutter, cut the dough into breadstick-sized strips about 2 cm wide and 12 cm long. Space them 2 cm apart on the tray.

   Tip: Clean cuts prevent the dough from tearing and creating uneven bakes.

7. 7

   Cover loosely with a clean kitchen towel and let rise in a warm place for 15 minutes until slightly puffy.

   Tip: A warm oven turned off briefly can serve as a good rising environment.

8. 8

   Preheat oven to 220°C. Brush breadsticks lightly with water and sprinkle with coarse sea salt. Bake for 20-25 minutes until golden brown and crispy.

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

9. 9

   Remove from oven and cool on a wire rack for 5 minutes before serving.

   Tip: Cooling allows them to crisp up further as they cool.