Parmesan Oregano and Garlic Breadsticks

How can I describe these breadsticks? addictive. We didn’t stop eating until the plate was empty. This dough can also make two 12 inch pizzas. Have a wonderful week!

Sift or whisk the flour, yeast, sugar and salt into the bowl of a stand mixer. Make a well in the centre. Add the water and olive oil and using the dough hook, mix until the dough comes together into a ball. Knead for five minutes.

Turn the dough onto a lightly floured surface and knead about one minute to lose it’s stickiness. The dough should be firm and soft. Put the dough in a lightly oiled bowl, cover and let rest for 15-20 minutes.

Roll the dough on a floured surface into an oblong about 24 × 16 inches flipping over from time to time and dusting with flour to avoid sticking. Brush the rolled out dough with 2/3 the garlic butter. Sprinkle with Parmesan cheese, oregano and give a good grinding of pepper.

Fold the oblong in half lengthwise and press carefully to ensure the two sides stick together, then cut into ¾ inch strips. using a pizza wheel or sharp knife.

Take one strip and extend it to about 16 inches

then make a fold in the middle.

Twist the two sides

and place on prepared baking sheet. Repeat this step for the rest of the strips. Let the breadsticks rise for 15-20 minutes then lightly brush with egg wash (do not put a lot). Bake for about 20-25 minutes, or until golden brown.

Remove from the oven and brush the hot breadsticks with remaining garlic butter and sprinkle with Parmesan and coarse salt.

Parmesan Oregano and Garlic Breadsticks

Original Recipe

Preparation time: 15 minutes;  Resting time: 40 minutes;  Baking time: 20–25 minutes

Ingredients

  • 500g (4 cups) all-purpose flour  
  • 1¼ teaspoon Fleischmann’s instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ¼ cup warm water
  • 2 tablespoons olive oil
  • 60g (¼ cup ½ stick, 4 tablespoons) butter, melted
  • 2-3 cloves garlic, minced
  • ½ cup Parmesan cheese
  • 1 teaspoon dried oregano
  • A good grinding of pepper
  • Egg wash-(1 yolk + 1 teaspoon water beaten) (optional)
  • Coarse salt, for sprinkling
  • Extra Parmesan for sprinkling

Instructions

  1. Line two baking sheets with parchment (I used one super large one). Pre-heat the oven to 400ºF (200ºC).
  2. Sift or whisk the flour, yeast, sugar and salt into the bowl of a stand mixer. Make a well in the centre. Add the water and olive oil and using the dough hook, mix until the dough comes together into a ball. Knead for five minutes. Turn the dough onto a lightly floured surface and knead about one minute to lose it’s stickiness. The dough should be firm and soft.
  3. Put the dough in a lightly oiled bowl, cover and let rest for 15-20 minutes.
  4. Meanwhile, stir together the melted butter and the minced garlic. Set aside.
  5. Roll the dough on a floured surface into an oblong about 24 × 16 inches flipping over from time to time and lightly dusting with flour to avoid sticking.
  6. Brush the rolled out dough with 2/3 the garlic butter. Sprinkle with Parmesan cheese, oregano and give a good grinding of pepper. (don’t use too much butter)
  7. Fold the oblong in half lengthwise and press carefully to ensure the two sides stick together, then cut into ¾ inch strips. using a pizza wheel or sharp knife.
  8. Take one strip and extend it to about 16 inches then make a fold in the middle.Twist the two sides and place on prepared baking sheet. Repeat this step for the rest of the strips.
  9. Let the breadstick rise for 15-20 minutes then lightly brush with egg wash. Bake for about 20-25 minutes, or until golden brown. Brush the hot breadsticks with remaining garlic butter and sprinkle with coarse salt and extra Parmesan.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

14 thoughts

  1. Oh don’t these look wonderful! As soon as it cools off again, I’m going to make some. I’m a bread freak and I decided to do a 2 week gluten free to see if any difference. I missed bread terribly! Didn’t see any difference in how I felt but I am trying very hard to limit the amount of bread I eat. Happy Hump day tomorrow!

    1. I don’t think I could ever stop eating bread, or meat unless it was totally not good for my health.My midweek was superb..I hope you’re enjoying the week!
      Liz

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