Ingredients:

  • 1 cup (240ml) lukewarm water (105-115°F / 40-46°C)
  • 1 teaspoon (5ml) sugar
  • 2 1/4 teaspoons (7g) active dry yeast
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons (packed) finely grated Parmesan cheese
  • 1 tablespoon fresh rosemary, finely chopped
  • Coarse sea salt, for sprinkling

Instructions:

  1. Combine warm water, sugar, and yeast in a large bowl. Let stand for 5-10 minutes, or until foamy.
  2. Add flour, salt, and olive oil 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.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough is rising, melt the butter and stir in the minced garlic, rosemary, and Parmesan cheese.
  6. Punch down the dough to release the air. Divide the dough into 16-20 equal portions. Roll each portion into a long rope, about 8-10 inches long.
  7. Arrange the breadsticks on a baking sheet lined with parchment paper or a silicone baking mat. Cover loosely with plastic wrap and let rise for 15-20 minutes.
  8. Preheat oven to 400°F (200°C). Brush the breadsticks with the garlic-rosemary-Parmesan butter. Sprinkle with coarse sea salt.
  9. Bake for 15-20 minutes, or until golden brown.
  10. Let the breadsticks cool slightly on the baking sheet before serving.