Pin This rustic Italian breadstick recipe transforms simple ingredients into aromatic, golden wands perfect for dipping or complementing your favorite meals. The combination of fresh herbs and quality olive oil creates an irresistible flavor that elevates these breadsticks beyond ordinary bread.
I first made these breadsticks for a casual dinner party, and they disappeared before the main course arrived. Now I bake a double batch whenever we have guests because they're always the first thing to vanish from the table.
Ingredients
- All purpose flour: creates the perfect texture not too dense and not too airy
- Active dry yeast: provides reliable rise every time look for fresh packets for best results
- Extra virgin olive oil: use your best bottle here as the flavor truly shines through
- Fresh rosemary thyme and parsley: the combination creates a classic Italian flavor profile choose vibrant green herbs
- Fresh garlic: adds aromatic depth mince it very finely for even distribution
- Flaky sea salt: provides the perfect finishing touch use Maldon or another quality finishing salt
Instructions
- Activate the Yeast:
- Combine warm water (110°F exactly too hot will kill the yeast too cool won't activate it), sugar, and yeast in a small bowl. Let this mixture stand undisturbed for 5 minutes until it becomes foamy and fragrant. This step ensures your yeast is alive and will provide proper rise.
- Create the Dough Base:
- In a large mixing bowl, whisk together flour and salt to distribute evenly. Pour in the activated yeast mixture and 1/4 cup olive oil. Mix with a wooden spoon until a shaggy dough forms, making sure all dry ingredients are incorporated.
- Develop the Gluten:
- Turn the dough onto a lightly floured surface and knead vigorously for a full 8 to 10 minutes. The dough will transform from sticky to smooth and elastic. When properly kneaded, the dough should spring back when gently pressed with a finger.
- First Rise:
- Place the kneaded dough in a bowl greased with olive oil, turning once to coat. Cover with a damp kitchen towel and place in a warm, draft free spot. Allow to rise for 1 hour or until doubled in size. The dough should look puffy and feel airy when touched.
- Prepare the Herb Infusion:
- While the dough rises, gently warm 1/4 cup olive oil in a small saucepan with all herbs and minced garlic. Heat over low flame for 3 to 4 minutes until the mixture becomes intensely fragrant but the herbs remain bright green. Remove from heat immediately to prevent the garlic from browning.
- Shape the Breadsticks:
- After the dough has doubled, gently punch it down to release air bubbles. Divide into 16 equal portions using a bench scraper or knife. Roll each piece between your palms and then on the work surface to form 7 to 8 inch ropes. Place them on parchment lined baking sheets with at least 1 inch between each.
- Apply Herb Infusion:
- Using a pastry brush, generously coat each breadstick with the herb infused oil, ensuring herbs are distributed evenly. Sprinkle with flaky sea salt, pressing gently so it adheres to the surface.
- Bake to Golden Perfection:
- Bake in a preheated 400°F oven for 15 to 20 minutes. Watch carefully after 15 minutes as they can go from golden to overdone quickly. The breadsticks should be golden brown with crisp edges but still slightly tender in the center.
Pin The herb oil is truly the star of this recipe. I've found that heating it just until fragrant but not simmering preserves the vibrant flavors of the herbs. My family now requests this infused oil for dipping regular bread too it's become a staple in our kitchen.
Make-Ahead Options
These breadsticks can be partially prepared in advance to save time on the day of serving. Make the dough through the first rise, then refrigerate it in an airtight container for up to 24 hours. When ready to bake, allow the dough to come to room temperature for 30 minutes before shaping into breadsticks. The herb infusion can also be prepared up to 3 days ahead and stored in the refrigerator just warm it slightly before brushing onto the breadsticks.
Storage and Reheating
While these breadsticks are best enjoyed fresh from the oven, they can be stored in an airtight container at room temperature for up to 2 days. To refresh them, place in a 350°F oven for 3 to 5 minutes until warmed through and crisp again. For longer storage, freeze completely cooled breadsticks in a freezer bag for up to 1 month. Reheat frozen breadsticks directly from frozen in a 375°F oven for 7 to 8 minutes.
Flavor Variations
The basic recipe provides a classic Italian flavor profile, but you can easily customize these breadsticks to complement different meals. For a Mediterranean twist, use oregano, basil, and lemon zest in your herb infusion. Create a robust winter version with sage, thyme, and a pinch of crushed red pepper flakes. For a cheesy variation, add 1/4 cup of finely grated Parmesan or Pecorino Romano to the dough and sprinkle more on top before baking.
Serving Suggestions
These breadsticks shine as part of an antipasto platter alongside olives, cheeses, and cured meats. They make an elegant accompaniment to soups and salads, particularly tomato based soups or Caesar salads. For a more substantial pairing, serve with a bowl of marinara sauce, whipped ricotta, or herb infused olive oil for dipping. They also make an impressive addition to a bread basket at dinner parties.
Pin These breadsticks are best enjoyed fresh from the oven but can be stored for a few days. Reheating briefly in the oven brings back their delightful crispness.
Recipe Q&A
- → Can I use dried herbs instead of fresh?
Yes, substitute each tablespoon of fresh herbs with one teaspoon of dried, adjusting to taste for aroma and flavor.
- → How should I store leftover breadsticks?
Wrap cooled breadsticks in foil or an airtight container. For best texture, reheat briefly in a warm oven before serving.
- → Is it possible to make the dough ahead?
Yes, after the first rise, refrigerate the dough overnight. Bring to room temperature before shaping and baking.
- → Which dipping sauces pair well?
Try marinara, hummus, whipped feta, or extra-virgin olive oil with balsamic vinegar for dipping.
- → Can I freeze baked breadsticks?
Absolutely! Allow to cool, then freeze in a sealed bag. Reheat in the oven to restore freshness and crispness.