Quick and Easy Homemade Breadsticks with Spicy Marinara

Ingredients

• 3 3/4 cups (500g) bread flour, more as needed
• 2 tsp (11g) salt
• 1 1/2 tsp (4g) instant yeast
• 1 1/2 cups (354g) warm (110 ºF) water
• 1 1/2 tbsp olive oil, divided
• 1/2 tsp granulated garlic
• pinch of salt
• minced fresh Italian parsley, for garnish (optional)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 - 1 tsp crushed red pepper, to taste
• 1/2 tsp dried thyme
• 1/4 tsp salt, or to taste
• 1 15 oz (1 1/2 cups) can tomatoes*
• basil, cut into chiffonade (optional)

Instructions

1. 1

   In a large mixing bowl combine the flour,...: In a large mixing bowl combine the flour, salt, and yeast. Stir to combine, then add the water. Mix with a wooden spoon to form a shaggy dough. Turn the dough out onto a lightly floured surface then knead for 3-5 minutes until a soft and supple dough forms. Add more flour to the counter as necessary to prevent sticking and to get the correct texture. The final dough should be lightly tacky but not sticky. Set the dough back in the bowl, and cover. Let sit for 15 minutes for the gluten in the dough to relax.

2. 2

   While the dough rests prepare a large half...: While the dough rests prepare a large half sheet rimmed baking dish. Pour a generous amount of olive oil (~1 tbsp) and spread it to cover the bottom.

3. 3

   Divide the rested dough into 16 equal pieces,...: Divide the rested dough into 16 equal pieces, ~55g each. Roll each piece of dough out to about 7" long. If the dough resists being rolled out, leave to rest for a couple of minutes then roll again. To roll the dough, first roll back and forth under the palm of one of your hands until it's a few inches long. Then switch to using the first two to 3 fingers of each hand and roll the dough back and forth starting with your fingers spread with pointer fingers meeting at the center of the rope and moving them outwards to the end as you roll the dough under your fingers, never fully reaching the end of the dough to prevent a pointy torpedo tip. Place your fingers back in the center and continue rolling until the dough is rolled to your desired length.

4. 4

   Set the rolled breadsticks in the prepared baking...: Set the rolled breadsticks in the prepared baking tray, with about 1/2" between each breadstick. When all the breadsticks are shaped and placed in the baking tray cover with plastic wrap and let rise for about 1 hour until the dough is puffy and starting to run into each other.

5. 5

   While the dough is rising, heat the oven...: While the dough is rising, heat the oven to 450 ºF with a rack placed in the center. Let the oven preheat for at least 45 minutes.

6. 6

   When the breadsticks have risen and the oven...: When the breadsticks have risen and the oven is hot, remove the plastic from the pan and brush the tops of the breadsticks generously with olive oil (~ 2 tsp olive oil). Sprinkle on the granulated garlic as well as a little salt over each breadstick. Place in center rack of oven and bake for 8-10 minutes until just turning a light golden color in spots.

7. 7

   Enjoy the breadsticks sprinkled with a little minced...: Enjoy the breadsticks sprinkled with a little minced parsley (if using) alongside the easy marinara dipping sauce.

8. 8

   While the breadsticks are rising, make the sauce....: While the breadsticks are rising, make the sauce. Add the tablespoon of olive oil to a small pot. Heat over medium-low heat and when warm add the minced garlic, crushed red pepper, dried thyme, and salt. Fry for 30-60 seconds, stirring, until the garlic is just a shade golden.

9. 9

   Add the can of tomatoes and turn the...: Add the can of tomatoes and turn the heat up to medium. Bring to a low boil then turn the heat down to low. Let simmer gently and uncovered for about 15 minutes, stirring every few minutes.

10. 10

    When done simmering, blend with an immersion blender...: When done simmering, blend with an immersion blender or traditional blender for a smoother texture (optional). Taste the sauce and add salt if needed.

11. 11

    Add a little fresh basil if using, and...: Add a little fresh basil if using, and set aside until the breadsticks are ready to eat!