Yield: Yields about 40 breadsticks.
This sturdy dough lasts for up to four days in the refrigerator, making it a snap to bake up a handful of breadsticks as a last-minute hors d’oeuvre. Amounts of flour are given by weight (oz. or lb.) and by volume (cups); use either measurement.
Spicy Cheese Breadsticks: Reduce the salt to 1-1/2 tsp. and replace the chopped chives, thyme, and rosemary with 1 Tbs. sweet paprika, 1/2 tsp. ground cayenne, and 3/4 cup freshly grated Parmigiano Reggiano.
Moroccan Spice Breadsticks: Replace the chopped chives, thyme, and rosemary with 1/4 cup cornmeal, 1 Tbs. sesame seeds (preferably black), 3/4 tsp. ground turmeric, 1 Tbs. freshly ground cumin seeds, 1 tsp. freshly ground black pepper, and 1 Tbs. toasted sesame oil. Sprinkle the freshly baked breadsticks with more sesame oil instead of olive oil.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I'd give this recipe 4.5 stars. The flavor of the two variations i've tried- herb and spicy cheese- is quite amazing. I prefer the herb and my husband the cheese. The dough is easy enough to make but shaping part is a bit of a nuisance, and the uneven thickness makes it impossible to cook until crispy without burning some of the tips or thin parts- a particular problem with the cheese sticks, which really do turn acrid when overcooked. I find the less cooked portions taste a little stale even when fresh-- and these really don't save very well. Still, the recipe is worth fiddling with for the unique and supertasty product, and I've returned to it often over the past 10 years. Lately, I've taken to baking some as round crackerbreads, and might prefer these thinner rounds to the sticks.
I agree with Roz. This is a pretty easy recipe. I made the dough a few days ahead of baking and even baked a couple of days before my event. They were great. The dough is easy to work with and the crunch and flavor are excellent. I used the parm cheese, paprika, and red pepper add-in, and it was great. Spicy but not overwhelmingly so.
I really like this recipe. The ooh and aah effect is well worth the fiddly-ness of cutting and shaping the dough into breadsticks. The sponge and dough come together easily, and the final taste (I used the fresh herb approach) is really good. I didn't brush with olive oil and salt when I took them from the oven, I felt the sticks didn't need it. The sticks went well with champagne, and what's not to like? I'm making these again in a few days for a birthday party.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?