Ingredients:

  • 1 cup (240 ml) warm water (105-115°F/40-46°C)
  • 1 teaspoon (5 ml) granulated sugar
  • 2 ¼ teaspoons (7 g/one packet) active dry yeast
  • 2 ½ cups (315 g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6 g) salt
  • 2 tablespoons (30 ml) olive oil
  • ¼ cup (57 g/2 ounces) unsalted butter, melted
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh oregano (or ½ teaspoon dried)
  • ¼ teaspoon garlic powder
  • ¼ cup (25g) grated Parmesan cheese
  • Coarse sea salt, for sprinkling (optional)

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes, or until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, knead with a dough hook on your mixer for 5 minutes.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough is proofing, whisk together melted butter, minced garlic, parsley, oregano, and garlic powder in a small bowl.
  6. Punch down the dough to release the air. Divide the dough into 12-16 equal pieces. Roll each piece into a long, thin rope, about 8-10 inches long.
  7. Place the breadsticks on a parchment-lined baking sheet. Cover loosely and let rise for 20-30 minutes.
  8. Preheat oven to 400°F (200°C/Gas Mark 6). Brush the breadsticks with the garlic herb butter and sprinkle with Parmesan cheese and sea salt (if using).
  9. Bake for 12-15 minutes, or until golden brown and cooked through.
  10. Let the breadsticks cool slightly on the baking sheet before serving.