Seeded breadsticks

Ingredients

• 425 g all-purpose flour (about 2¾ cups), plus a little more for handling the dough
• 345 ml lukewarm water (37-41°C / 99-106°F)
• 2 teaspoons active dry yeast
• 4 tablespoons olive oil
• ¾ teaspoon salt
• 2 more tablespoons olive oil
• 1 tablespoon whole wheat flour, for handling the dough
• A pinch of salt
• 1 tablespoon sesame seeds
• 1 tablespoon flaxseed
• 1 tablespoon poppy seeds

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of all-purpose flour
• What to use instead of whole wheat flour

Instructions

1. In a bowl, mix the flour with the yeast and salt. Add the water and oil and stir with a spatula or wooden spoon until you have an elastic, sticky dough. No kneading needed.
2. Transfer it to a large bowl (it has to grow 2 to 3 times in size), cover with plastic wrap or a clean towel and let it rise somewhere warm until it has doubled or more and the surface sinks or flattens: a couple of hours at about 22°C (72°F), or 3-4 if it's cold. You can leave it overnight.
3. Move the dough to the fridge until well chilled (40 minutes to 1 hour). It keeps for up to 5 days. This is the focaccia dough.
4. Dust the dough and your work surface with whole wheat flour and shape it into a ball. Roll it out to about 1.5 cm thick.
5. Spread the 2 tablespoons of oil over the top with your hand and cut the dough crosswise into 1 cm strips.
6. Line a baking sheet with parchment paper. Sprinkle the strips with the salt and seeds (some with each kind) and place them on the baking sheet a little apart.
7. Let them rise until they puff up slightly, about 40 minutes.
8. Preheat the oven to 220°C (425°F) and bake the breadsticks for 15-18 minutes, until golden. Transfer them to a wire rack and let them cool.
9. Once cool, store them in a tightly sealed bag somewhere cool and dry.

Nutrition facts

Approximate, per serving (about 127 g). Calculated with data from USDA FoodData Central.