Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 cup Warm Water (105°F–115°F)
  • 1 tablespoon Granulated Sugar
  • 3 ½ cups All-Purpose Flour, plus extra for dusting
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Unsalted Butter, melted
  • 4 cloves Garlic, finely minced
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 teaspoon Dried Oregano
  • ¼ cup Grated Parmesan Cheese
  • Flaky Sea Salt, for finishing

Instructions:

  1. Activate the Yeast (Blooming): Combine warm water, sugar, and yeast in a bowl. Let stand 5-10 minutes until frothy and foamy.
  2. Mix the Dough: In a large bowl, whisk together flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Knead: Knead by hand or using a stand mixer for 5-7 minutes until the dough is smooth and elastic.
  4. First Rise (Bulk Fermentation): Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  6. Shape the Sticks: Punch down the dough gently. Divide in half. Roll each half into a rectangle about ¼ inch thick. Cut the rectangle into long, even strips, about ¾ inch wide.
  7. Second Rise (Proofing): Place the strips onto the prepared sheets, cover loosely, and let rest for 20–30 minutes.
  8. Bake: Bake for 12–15 minutes, rotating halfway through, until light golden brown.
  9. Prepare Topping: While baking, melt the butter and stir in the minced garlic, parsley, and oregano.
  10. Toss & Finish: Immediately transfer hot breadsticks to a large bowl. Drizzle generously with the garlic butter mixture and toss gently to coat. Sprinkle immediately with grated Parmesan and flaky sea salt.
  11. Serve: Serve warm alongside your favourite dipping sauce.