Back when I worked full time in Illinois, my coworkers and I would often hit up the Pizza Hut lunch buffet. Secretly, I was there for the breadsticks. This recipe was compared to the Pizza Hut breadsticks, which is what attracted me to it. I will have to say, they were close as the recipe was written, but not perfect. I added a Parmesan topping to round it out, and now these breadsticks are here to stay. (Note: The photo above is without the Parmesan topping.) Serve them warm out of the oven or at room temperature with your favorite marinara sauce. Perfect-o!
Yield: 3 dozen breadsticks
1 ½ cups lukewarm water
3 tablespoons olive oil, plus additional for drizzling and brushing
1 tablespoon instant yeast
1 ¼ teaspoons salt
3 ½ cups flour
2 tablespoons grated Parmesan
½ tablespoon garlic powder
1 teaspoon garlic salt
1 tablespoon onion powder
1 tablespoon oregano
2 teaspoons dried basil
Lightly spray a half sheet pan (18- by 13-inch) with cooking spray, then drizzle 1-2 tablespoons of olive oil over the bottom.
In the bowl of a stand mixer fitted with the paddle attachment, combine the water, 3 tablespoons olive oil, and yeast. Mix in the flour and salt until combined into a sticky dough, about 1 minute. Transfer the dough to the sheet pan and use oiled fingers to spread to the edges of the pan. Use a pizza cutter or knife to score the dough into eighteen 13-inch strips, ¾-inch wide. Then, score it in the middle, once lengthwise, to create 6 ½-inch long strips. Cover with plastic wrap and let rise at room temperature for 1 hour.
While the dough is rising, preheat the oven to 375˚F. Brush the dough with olive oil. Bake for 25 minutes or until lightly golden. While baking, create the breadstick seasoning by combining all ingredients in a small bowl. Remove breadsticks from oven then brush with melted butter and sprinkle generously with the seasoning.
Once cool enough to handle, cut the dough along the score lines and turn each breadstick on its side. Return to the oven and bake for an additional 5 minutes.