Rosemary Garlic Focaccia Breadsticks
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups Bread flour (all-purpose also works)
- 1 1/4 cups Warm water (about 110°F)
- 2 1/4 teaspoons Active dry yeast (1 packet)
- 1 tablespoon Granulated sugar
- 1/4 cup Extra virgin olive oil (plus more for the pan and drizzling)
- 1 1/2 teaspoons Kosher salt
- 3 cloves Garlic, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 1 teaspoon Flaky sea salt (for finishing)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy. This ensures your yeast is alive and ready to make the bread rise.
- Add 2 tablespoons of olive oil, the kosher salt, and the flour to the yeast mixture. If using a stand mixer, use the dough hook on low speed. If mixing by hand, use a sturdy wooden spoon until a shaggy dough forms.
- Knead the dough for about 5-7 minutes until it is smooth and slightly elastic. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
- Generously oil a 9×13 inch baking pan. Transfer the dough to the pan and gently stretch it to the edges. If it shrinks back, let it rest for 5 minutes and try again. Use your fingers to press deep dimples all over the surface of the dough.
- Drizzle the remaining olive oil over the top, letting it pool in the dimples. Sprinkle the minced garlic and chopped fresh rosemary evenly across the surface. Cover and let rise again for 30 minutes while you preheat your oven to 400°F (200°C).
- Sprinkle the flaky sea salt over the dough. Bake for 18-22 minutes, or until the top is golden brown and the edges are crisp. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Slice into long strips to create your breadsticks.