Sea Salt Breadsticks
Sea salt has a distinctively oceanic flavor, which makes these sticks perfect for a summer seaside picnic.
Serves: 32Hands-on: 30 minutesTotal: 9 hours 45 minutesDifficulty: Medium
- 1⁄2 cup warm water
- 1 Tbsp. granulated sugar
- 1 3⁄4 tsp. active dry yeast (1 package)
- 5 cups bread flour
- 1 cup warm milk
- 1⁄4 cup olive oil
- 1⁄4 cup coarse sea salt
- To make the sponge, combine water, sugar, and yeast in a large bowl. Stir to dissolve, and let stand 5 minutes. Add 1 cup bread flour and beat 1 minute. Cover and let stand at room temperature 8 hours.
- Add to the sponge the milk, 2 tablespoons oil, 1 teaspoon salt, and enough remaining bread flour to make a soft dough. Turn onto a floured work surface and knead 8 to 10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 1 hour.
- Preheat oven to 400°F. Line three baking sheets with parchment. Turn dough onto a floured surface and pinch into golf-ball-sized pieces. Roll each piece into a 3- to 4-inch rope, and set aside to rest 2 to 3 minutes. Once rested, pull the ropes into longer, free-form sticks, and place on prepared pans, 1⁄2 inch apart.
- Brush remaining olive oil across sticks. Evenly sprinkle the remaining sea salt. Bake until golden brown and crisp, about 8 to 10 minutes. Cool and serve.