Rosemary and Lemon Breadsticks

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“Cut and stretch these easy breadsticks. A nice complement for hearty soups.”
READY IN:
40mins
YIELD:
32 breadsticks
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine yeast, sugar and water; let stand for 5 minutes.
  2. Add lemon peel, salt rosemary, 2 Tab of oil and 1 1/2 cups of the flour.
  3. Beat with heavy spoon until dough is glossy and stretchy.
  4. Mix in about 1 more cup flour until dough is soft.
  5. Knead, until smooth and springy, adding more flour to prevent sticking.
  6. Turn dough into floured board and pat into a 6 inch square.
  7. Brush with remaining olive oil, loosely cover with plastic wrap and let rise at room temp until puffy (about 45 minutes) Grease 3 large baking sheets.
  8. Gently coat dough with 2 Tab of flour.
  9. With a floured knife, cut dough lengthwise into quarters.
  10. Work with one quarter at a time.
  11. Cut each quarter lengthwise into 8 equal pieces.
  12. Pick up one piece and gently stretch it to about 15 inches long; place on a baking sheet at least 1/2 inch apart.
  13. Bake in a 350°F oven until golden brown (about 20 minutes).
  14. Keep other sheets cool in fridge while baking.

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