Name: Focaccia Breadsticks Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 cup (237 g) water, warmed (about 110°-115°F); 1 teaspoon active dry yeast; 2 tablespoons granulated sugar; ⅓ cup (75 g) extra virgin olive oil; 1 tablespoon Italian seasoning; 2 teaspoons garlic, minced; ½ teaspoon kosher salt; 2 ½ cups (312.5 g) all-purpose flour; 2 teaspoons extra virgin olive oil, divided; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ cup (25 g) parmesan cheese, grated

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Introduction

These focaccia breadsticks are soft, flavorful, and perfect as a snack or accompaniment to any meal. Infused with garlic, Italian seasoning, and parmesan, they are easy to make and wonderfully aromatic. Enjoy them warm with a drizzle of olive oil.

The image shows a rectangular metal baking tray filled with eight pieces of golden brown focaccia bread. The focaccia has a textured, bubbly crust with a slightly crispy look and some small green herb bits sprinkled on top. There is a generous layer of grated cheese scattered evenly across the whole surface, giving a fine white contrast to the warm brown bread. The tray rests on a white marbled texture with a dark cloth napkin partly visible on the side. The focaccia pieces are well separated, showing clear edges and a soft, fluffy interior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (237 g) water, warmed (about 110°-115°F)
1 teaspoon active dry yeast
2 tablespoons granulated sugar
⅓ cup (75 g) extra virgin olive oil
1 tablespoon Italian seasoning
2 teaspoons garlic, minced
½ teaspoon kosher salt
2 ½ cups (312.5 g) all-purpose flour
2 teaspoons extra virgin olive oil, divided
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ cup (25 g) parmesan cheese, grated

Instructions

Step 1: In a large bowl, combine the warmed water, active dry yeast, and granulated sugar. Let the mixture rest for about 5 minutes until the yeast blooms and becomes frothy.
Step 2: In a small bowl, whisk together ⅓ cup olive oil, Italian seasoning, minced garlic, and ½ teaspoon kosher salt. Pour half of this oil mixture into the yeast mixture and stir to combine. Set the remaining oil mixture aside.
Step 3: Add the all-purpose flour to the yeast and oil mixture. Stir until a dough forms.
Step 4: Transfer the dough to a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 5: Preheat your oven to 450°F (230°C). Pour the remaining oil mixture into a 7×11-inch baking dish and use a pastry brush to coat the bottom evenly.
Step 6: Transfer the risen dough to the prepared baking dish. Press the dough out to the edges and use your fingers to create dimples all over the surface.
Step 7: Using a pizza cutter or sharp knife, cut the dough into 8 breadsticks by making 3 equally spaced slices across the short side of the pan and one slice down the center lengthwise.
Step 8: Brush the top of the breadsticks with 1 teaspoon of olive oil. Sprinkle evenly with garlic powder and ½ teaspoon kosher salt.
Step 9: Bake for 18-20 minutes, or until the breadsticks turn golden brown.
Step 10: Immediately after baking, brush the breadsticks with the remaining olive oil and sprinkle with grated parmesan cheese. Serve warm and enjoy.

Tips & Variations

For a softer crust, cover the breadsticks with a clean kitchen towel immediately after baking to retain moisture.
Try adding fresh rosemary or thyme to the oil mixture for a different herbal flavor.
Use coarse sea salt instead of kosher salt for added crunch and a burst of flavor.
To make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend that suits yeast bread.

Storage

Store cooled focaccia breadsticks in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a 350°F oven for 5-7 minutes until heated through and crisp on the outside.

How to Serve

A rectangular metal baking pan holds eight pieces of golden baked breadsticks, arranged in two rows of four. Each breadstick shows a textured surface browning evenly with a crispy look. The top is sprinkled with small white grated cheese and light chopped green herbs, giving contrast against the warm golden-brown crust. The pan is resting on a white marbled surface with a dark cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about ¾ teaspoon and add it directly to the flour, skipping the blooming step with warm water.

What if my dough doesn’t rise properly?

Make sure your water is warm but not too hot, as high temperatures can kill the yeast. Also, ensure your yeast is fresh. Rising times may vary with room temperature, so give the dough extra time in a warm spot if needed.