Crispy Breadsticks with Rosemary & Sea Salt
Thin, shattery Italian breadsticks made in 18 minutes. Dough comes together in one bowl, rolls onto a sheet pan, and hits the oven until golden and crunchy.
- Total time
- 18 min
- Servings
- 2
- Calories
- 287
- Protein
- 7g
Ingredients
- 1.25 cups all-purpose flour
- ½ cup warm water
- 2 tbsp olive oil
- ¼ tsp instant yeast
- 2 sprigs fresh rosemary
- 1 tsp coarse sea salt
Instructions
- 1
Mix flour, yeast, and a pinch of salt in a bowl. Add warm water and 1 tbsp olive oil, then stir until shaggy dough forms.
- 2
Knead by hand for 3 minutes until smooth and slightly elastic. The dough should feel tacky but hold together.
- 3
Divide dough into 8–10 pieces. Roll each into a thin rope about 8 inches long and pencil-thin on a sheet pan.
- 4
Brush breadsticks with remaining olive oil. Strip rosemary leaves over them, then sprinkle generously with coarse sea salt.
- 5
Bake at 425°F for 12–14 minutes until deep golden and crispy throughout. They should shatter when broken.
- 6
Cool on the pan for 1 minute, then transfer to a board. Serve warm or at room temperature.
Tools you’ll need
- medium mixing bowl
- wooden spoon
- sheet pan
- oven
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