These light and crunchy bread sticks are great for dunking in soup.
Adapted from King Arthur Flour.
- Active time: 10 minutes
- Total time:1 hour 40 minutes
- 2 tablespoons olive oil, divided
- 1 1/6 cup flour
- 1/3 tablespoon active yeast
- 1 teaspoon salt, divided
- 1/2 cup hot water
Grease a baking sheet with 1 tablespoon olive oil.
In a large bowl, combine flour, yeast, salt, and hot water. Mix with an electric mixture on its highest setting for one minute. Dough should pull together into a ball.
Remove dough from bowl and press down into 1/2 inch thick rectangle on the prepared baking sheet. Use a pairing knife to lightly score 3/4 inch thick strips on dough. Cover dough with a kitchen towel and let rise for 60 minutes, at which point it should be puffy.
Preheat oven to 375°F. Drizzle dough with remaining olive oil and sprinkle with salt. Bake bread sticks until golden, about 25 minutes.
Remove dough from oven and, when cool enough to handle, cut into strips along score lines. Flip bread sticks onto their sides and bake for another 5 minutes.