Who doesn’t love a good breadstick? Even those who have sworn off bread as their number one enemy, are occasionally willing to indulge in a small treat like this, or, will at least find them hard to resist, especially when they are homemade!
I have put together a step-by-step photo tutorial on how to make easy semolina breadsticks, so even those intimidated with handling bread dough will give it a try. This is a recipe that even the novice baker can make.
All the ingredients for the easy semolina breadsticks are combined in the bowl of a stand mixer or, for those who don’t have one, in a large bowl with the help of a sturdy spatula. Here are the next steps:
— Spread the dough on a lightly oiled pan and score it in strips (to the size and length of your liking):
— Sprinkle the dough with a generous drizzle of olive oil, herbs, and sea salt:
— Bake until lightly browned:
— Cut along the score lines and place the breadsticks back on the baking sheet, this time on their side:
— Warm, Soft Breadsticks ready to enjoy with your favorite dipping sauce!
Here is the recipe for these easy semolina breadsticks:
- 4 TBSP extra virgin olive oil (plus more for drizzling)
- 2½ cups All-Purpose flour (unbleached)
- 1 cup semolina flour
- 1 TBSP. instant yeast
- 1½ tsp. sea salt
- 1½ cups lukewarm water
- --- fresh rosemary & fresh thyme, finely minced, to sprinkle on top
- --- coarse sea salt, to sprinkle on top
- --- dried Greek oregano, to sprinkle on top
- --- red pepper flakes, to sprinkle on top (optional)
- Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
- In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
- Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers – that will help. If the dough doesn’t stretch easily, let it relax for a while before you try again.
- Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
- While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
- Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
- Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.
You can easily half this recipe and use a small pan. I would suggest to make the whole recipe and then freeze half of it and bake the other half.
If you like breadsticks, here is another recipe from the blog’s archives that you might like to try–this time for thin and crispy Italian grissini:
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