Ingredients
For the dough
- 1 ½ cups warm water
- 1 tsp granulated sugar
- 2 ¼ tsp instant yeast (1 sachet)
- 2 tbsp olive oil
- 4 cups bread flour
- 1 ½ tsp kosher salt
- 2 tbsp olive oil
For the topping
- 4 tbsp butter
- ¼ tsp garlic powder
- ½ tsp kosher salt
- ½ cup finely grated Parmesan
Directions
- To a medium bowl, add the water, sugar, and yeast. Stir and let the mixture sit for 5 minutes, or until it puffs up. Then stir in the olive oil.
- Add the flour, and salt to the bowl of a stand mixer with the dough hook attachment, and mix.
- Pour in the yeast mixture, and mix until the dough pulls away from the sides of the bowl.
- Cover the bowl with plastic wrap, and let the dough rest in a warm place until double in volume (approximately 1.5 hours)
- Preheat the oven to 425 degrees, and line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Divide the dough into 16 equal pieces. Then roll each piece of dough into a breadstick that’s about 10 inches long. Transfer 8 of the breadsticks to one baking sheet, spacing them evenly apart. Repeat with the remaining breadsticks on the second baking sheet.
- Bake for 7-8 minutes, or until slightly golden.
- To make the topping, melt the butter, and mix in the garlic powder and salt. Brush the butter over the warm breadsticks, and top with a generous sprinkling of Parmesan.
- Serve warm with your favourite marinara.