Description
Sheet pan breadsticks are just what to make for a lonely soup or a solitary salad. Easy to dip and super basic ingredients.
Ingredients
Scale
- 1½ cups warm water, between 120-130 degrees F
- 1 tablespoon instant yeast
- 3 tablespoons olive oil, divided
- 3½ cups all-purpose flour
- 1¼ teaspoons salt
Instructions
- In a medium bowl, combine warm water and yeast and whisk until combined. Set aside and allow to proof for 10 minutes. There should be a layer of bubbles and foam on top after 10 minutes.
- Add 2 tablespoons olive oil to an 18×13 inch rimmed sheet pan. Using a pastry brush, brush the olive oil to cover all the way to the sides and corners. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, add flour and salt. Pour the water and yeast mixture on top and mix on high for 1 minute.
- Scrape dough onto the prepared sheet pan and spread the dough all the way to the corners and edges with your fingers. Once spread out, using a pizza cutter or sharp knife, score the dough in half widthwise and lengthwise, making four equal rectangles. Cutting widthwise, score each side of the dough into 6 strips. You should end up with 24 breadsticks. Be sure to only score the dough. Do not cut all the way through.
- Spread a lightweight towel over the sheet pan and set aside to rise for 1 hour. Set oven to 375 degrees F. Gently spread the remaining tablespoon of olive oil over the top of the risen dough. Bake breadsticks for 20 minutes, until lightly browned.
- Remove breadsticks from the oven. Using scissors or a knife, cut the breadsticks along the scoring lines. Put back on the pan and put in the oven for an additional 5 minutes.
- Serve warm!
- Prep Time: 70 minutes
- Cook Time: 25 minutes
Keywords: Bread