Rosemary-Garlic Breadsticks

By evelyn/athens on November 15, 2004

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    1. 1 teaspoon sugar
    2. 1 1/2 teaspoons active dry yeast
    3. 1 1/4 cups water, warm
    4. 1 tablespoon olive oil
    5. 1 1/2 teaspoons salt
    6. 3 1/4 cups white bread flour


    1. 1 tablespoon garlic, minced
    2. 1 tablespoon olive oil
    3. 1 tablespoon fresh rosemary, chopped
    4. 2 tablespoons parmesan cheese, grated


  1. Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
  2. Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
  3. Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
  4. Preheat oven to 425F and set rack in middle of oven.
  5. Bake for 13-15 minutes, or until golden.