Rosemary Olive Breadsticks


Easy to make and full of aromatic crunch. Roll these out for your next Mediterranean-themed dinner! # 95: Rosemary Olive Breadsticks



Face it, you knead more bread in your life. No matter what form – loaf, rolls, sticks, buns – the smell of fresh-baked bread is magical. I discovered this ridiculously simple breadstick recipe at one of Weezie Mott’s cooking classes, hosted by John Thiel who owns Pappo in Alameda. He chose recipes that he knew would be simple enough that everyone would want to try them at home. He was spot on! They take a little over a half hour to prep and bake, and they turn out ever so slightly chewy with a crunchy snap.



*Munch munch*



Mmm fresh rosemary from my mom’s yard (I need to grow some on my own porch – it’s so nice to not have to run to the store for herbs!) Using shortening instead of butter here wasn’t as important as it is when making pie crust or certain cookies. Since shortening is 100% fat, and European-style butter is 85% fat, there is a noticeable difference in texture of your baked goods. In high-sugar recipes, like cookies, butter’s lower melting point can cause spreading and an unintentional crunchiness. (But of course, butter tastes SO much better.) In this case, I can only assume that the choice of shortening has to do with maintaining the structural integrity of the bread stick. No flat bread paddles here, no sir.



The food processor made short work of this dough. You can see the tiny flecks of rosemary and olive (green or kalamata olives taste best with these!)



And we rollin’



Honestly – the only reason to have a pizza cutter. It’s the silliest kitchen utensil but man was it perfect for cutting breadsticks.



I rolled them just slightly so they were all rounded and about the same thickness. Like a little breadstick army.



The other pan was all business and this pan is all party. I made them round to imitate these delicious round crunchy bites we got in Italy. They tasted exactly right! Sort of like a crouton, but better.



Most important part: paint on olive oil and sprinkle heavily with flaky sea salt.



Happy munching!


Recipe from: John Thiel, owner of Pappo in Alameda, CA

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