Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 cup Warm Water (105–115°F)
  • 1 teaspoon Granulated Sugar
  • 3 cups All-Purpose Flour (plus more for dusting)
  • 1 teaspoon Fine Sea Salt (for dough)
  • 2 tablespoons Olive Oil (for dough)
  • ½ cup (1 stick) Unsalted Butter, melted
  • 4-5 cloves Fresh Garlic, finely minced
  • 2 tablespoons Fresh Parsley, finely chopped
  • ½ teaspoon Dried Oregano (optional)
  • ½ teaspoon Fine Sea Salt (for topping)

Instructions:

  1. Combine warm water and sugar in a bowl. Sprinkle yeast on top and let stand for 5–10 minutes until foamy (proofing).
  2. In a separate large bowl, whisk together the flour and 1 teaspoon of salt.
  3. Pour the activated yeast mixture and 2 tablespoons of olive oil into the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. (Alternatively, use a stand mixer for 5 minutes on medium-low speed.)
  5. Lightly oil a clean bowl. Place dough in the bowl, turning once to coat. Cover with a tea towel and let rise in a warm spot until doubled in size (about 60–75 minutes).
  6. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  7. Gently punch down the risen dough and divide it into two equal pieces. Roll each piece into a rough rectangle, about ½-inch thick.
  8. Using a sharp knife or pizza cutter, cut each rectangle into 6–8 strips (totaling 12–16 sticks). Gently twist each strip once or twice and arrange them on the prepared baking sheets.
  9. Bake for 12–15 minutes, rotating the tray halfway through, until golden brown and cooked through.
  10. While breadsticks bake, melt the butter in a small saucepan over low heat. Add minced garlic, parsley, oregano (if using), and salt. Simmer gently for 1–2 minutes until fragrant.
  11. Immediately upon removing the hot breadsticks from the oven, brush liberally all over with the garlic butter mixture.
  12. Serve immediately while piping hot.