Breadsticks
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Grated Parmesan2 tbsps
Thyme Leaves (fresh)1 tbsp
Red Pepper Flake1 tsp
Honey3 cups
All-Purpose Flour1 tsp
Kosher Salt2 cups
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 350 degrees F
2
Line 2 baking sheets with parchment paper or aluminum foil
3
Roll the pizza dough out on a lightly floured surface into a long, thin strip
4
The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick
5
Brush the surface of the dough with the oil
6
Sprinkle with the Parmesan, thyme, and red pepper flakes
7
Using a pizza cutter, slice the dough into 1/4-inch strips
8
Place on the prepared baking sheets
9
The strips can be laid straight or curved into designs
10
You can also twist 2 strips together
11
Leave 1/2-inch space between breadsticks
12
Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine
13
Bake until browned and crispy, 10 to 15 minutes
14
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water
15
In a food processor, combine the flour and the salt
16
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball
17
(The pizza dough can also be made in a mixer fitted with a dough hook
18
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook)
19
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer
20
The dough should be smooth and firm
21
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours
22
(When ready, the dough will stretch as it is lightly pulled)
23
Divide the dough into 4 balls, about 6 ounces each
24
Work each ball by pulling down the sides and tucking under the bottom of the ball
25
Repeat 4 or 5 times
26
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute
27
Cover the dough with a damp towel and let rest 1 hour
28
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days
29
In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer
30
Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes
31
(Do not let the garlic get too brown or the oil will have a bitter taste
32
) Remove from the heat and cool to room temperature
33
Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend
34
Refrigerate in a covered container for up to 2 weeks