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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