Few things are more fun to snack on than crunchy breadsticks, and is quite simple to make. I ran across a recipe to make these and had so much fun making (and eating) these fun snacks.
For an outdoor performance by the San Francisco Opera in my neighborhood park, I packed these breadsticks and served it with white bean dip (one of my favorite things to make, I'll do a posting about this some day) and it was the perfect easy-to-take-along snack in the park.
You do have to do some advance planning for this recipe, as the dough sits in the refrigerator overnight.
Dough is prepared and chilled overnight.
When you are ready to bake, the dough is rolled and stretched on 'n lightly floured surface to form a large rectangle. It is brushed with olive oil and sprinkled with freshly chopped rosemary, and freshly ground sea salt & black pepper.
Using a pastry wheel (or pizza wheel in my case) little strips of dough is cut and placed on a baking sheet.
The dough strips are stretched to the full length of the pan.
Then the dough is given some time to rest and rise in a warm place. It will not rise very much, but the strips will appear fuller and rounder. Then into the hot oven and do keep a close eye on these guys as they will brown up pretty quickly when they are baked and will burn if not taken out of the oven in time!
Let it cool on a wire rack and.... breadsticks ready to be served with a dip or hummus or even just plain. With the chopped rosemary, they are flavorful snacks by themselves too.
My package of breadsticks-to-go for the park picnic was a brown paper bag and it worked really well for these extra-long, almost 2 feet in length, sticks.
Few things are more fun to snack on than crunchy breadsticks, and is quite simple to make. I ran across a recipe to make these and had so much fun making (and eating) these fun snacks.
For an outdoor performance by the San Francisco Opera in my neighborhood park, I packed these breadsticks and served it with white bean dip (one of my favorite things to make, I'll do a posting about this some day) and it was the perfect easy-to-take-along snack in the park.
You do have to do some advance planning for this recipe, as the dough sits in the refrigerator overnight.
Dough is prepared and chilled overnight.
When you are ready to bake, the dough is rolled and stretched on 'n lightly floured surface to form a large rectangle. It is brushed with olive oil and sprinkled with freshly chopped rosemary, and freshly ground sea salt & black pepper.
Using a pastry wheel (or pizza wheel in my case) little strips of dough is cut and placed on a baking sheet.
The dough strips are stretched to the full length of the pan.
Then the dough is given some time to rest and rise in a warm place. It will not rise very much, but the strips will appear fuller and rounder. Then into the hot oven and do keep a close eye on these guys as they will brown up pretty quickly when they are baked and will burn if not taken out of the oven in time!
Let it cool on a wire rack and.... breadsticks ready to be served with a dip or hummus or even just plain. With the chopped rosemary, they are flavorful snacks by themselves too.
My package of breadsticks-to-go for the park picnic was a brown paper bag and it worked really well for these extra-long, almost 2 feet in length, sticks.
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