Ingredients:

  • 1 cup (240ml) warm water (105-115°F/40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 1 teaspoon (6g) granulated sugar
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 4 tablespoons (57g) unsalted butter, melted
  • 2-3 cloves garlic, minced (about 1 tablespoon)
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 cup (10g) finely grated Parmesan cheese
  • 1/4 teaspoon dried Italian seasoning
  • Pinch of salt and black pepper
  • Coarse sea salt (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, until foamy.
  2. Add the olive oil, flour, and salt to the yeast mixture. Stir until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled.
  5. While the dough is rising, melt the butter in a small bowl. Stir in the minced garlic, garlic powder (if using), Parmesan cheese, Italian seasoning, salt, and pepper.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 8-10 inches long. Place on the prepared baking sheet.
  7. For a slightly puffier breadstick, let the shaped breadsticks rest for 10-15 minutes.
  8. Brush the breadsticks generously with the garlic butter.
  9. Bake for 15-20 minutes, or until golden brown.
  10. Immediately brush the baked breadsticks with any remaining garlic butter. Sprinkle with coarse sea salt and fresh parsley (if desired). Serve warm.