Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 3/4 cup warm water
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 1/2 tsp black pepper
- 1 egg (for egg wash, optional)
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add the flour, salt, olive oil, rosemary, thyme, fennel seeds, and black pepper. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
- Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal portions. Roll each portion into a thin rope, about 6-8 inches long. Place on a baking sheet lined with parchment paper. Brush with egg wash (optional).
- Bake for 15-18 minutes, or until golden brown and crisp. Let cool slightly before serving.
Notes
- For a spicy kick, add 1/2 tsp chili flakes.
- Sprinkle grated Parmesan cheese before baking for a cheesy delight.
- Store in an airtight container at room temperature for up to 3 days.
- Reheat in the oven for 5 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 breadstick
- Calories: 90 Kcal
- Sugar: 1g
- Sodium: 195mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
