Jedd likes crunchy breadsticks. I love them nice and soft. Tomato/tahmato.
And, this afternoon I thought I’d whip up a batch to serve with pasta tonight. Originally, I thought I’d use fresh oregano in the breadsticks, but our little plant is just starting to really get its footing – so I opted for dry. (For now.)
I want to be able to pluck a big handful of fresh oregano from our windowsill next month. That just sounds decadent.
So, with dried oregano and parsley in hand, I got these in and out of the oven in less than an hour. Nearly immediate gratification!
Super Herby (Soft or Crunchy) Breadsticks
Yield: Approximately 10-12.
1 tablespoon active yeast
1 teaspoon granulated sugar
1 cup warm water
1 tablespoon olive oil
2 teaspoons kosher salt, divided
2 ½ cups unbleached flour
3 tablespoons room temperature unsalted butter, melted
3 teaspoons dried oregano
3 teaspoons dried parsley
¼ cup shredded parmesan
Combine the yeast and sugar in the bowl of a standing mixer. Pour in the water and let stand until yeast foams, about 5 minutes.
Preheat oven to 400 degrees for crispy breadsticks, or 375 for softer breadsticks.
Add the flour, oil, and 1 teaspoon salt to the mixing bowl.
Fit a hook attachment on the mixer, and process on low until the dough pulls away from the bowl, about 5 minutes.
Cover the bowl with a clean kitchen towel, and let rest for 15 minutes.
Roll the dough out into a large square, about ¼-inch thick.
Slide onto a large, rimmed baking sheet fitted with parchment.
Let the dough rise for 15 minutes.
Combine the butter, oregano, parsley, and remaining salt in a small bowl.
Brush the square with the mixture. Top with parmesan.
Cut the dough into 1-inch strips. You can also twist them for a little flair.
Bake at 400 degrees for 12-13 minutes for crunchy breadsticks.
Or, bake for 10 minutes in the 375 degree oven for the softer breadsticks.
(Photos by Launie Kettler)