Sun-Dried Tomato Breadsticks

Instructions

1. 1

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

   Tip: This blooming step ensures your yeast is active and alive.

2. 2

   Mix flour and salt in a large bowl. Pour in the yeast mixture and olive oil, then stir until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage; it should come together loosely.

3. 3

   Knead the dough on a floured surface for 8 minutes until smooth and elastic. Fold in the chopped sun-dried tomatoes, minced garlic, and oregano.

   Tip: Use gentle folds to distribute the tomatoes evenly without deflating the dough.

4. 4

   Divide the dough into 12 equal portions. Roll each portion into a long stick about 20 cm in length.

   Tip: For uniform cooking, try to make all sticks roughly the same thickness.

5. 5

   Place breadsticks on a parchment-lined baking tray, spacing them 2 cm apart. Brush the tops lightly with olive oil.

   Tip: The oil helps them brown beautifully and crisp up during baking.

6. 6

   Combine grated parmesan and fresh basil in a small bowl. Sprinkle generously over each breadstick.

   Tip: Don't skip the basil—it adds a fresh, aromatic quality that complements the tomato.

7. 7

   Bake at 200°C for 20-25 minutes until the breadsticks are golden brown and crispy on the outside.

   Tip: If they're browning too quickly, lower the oven temperature slightly.

8. 8

   Remove from the oven and let cool on the tray for 2 minutes before transferring to a serving plate. Serve warm.

   Tip: Serve immediately with marinara sauce, hummus, or a drizzle of garlic-infused olive oil for dipping.