Sea Salt Breadsticks
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Sea salt has a distinctively oceanic flavor, which makes these sticks perfect for a summer seaside picnic.
Hands-on: 30 minutesTotal: 9 hours 45 minutes
- ½ cup warm water
- 1 Tbsp. granulated sugar
- 1¾ tsp. active dry yeast (1 package)
- 5 cups bread flour
- 1 cup warm milk
- ¼ cup olive oil
- ¼ 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 8–10 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"–4" rope, and set aside to rest 2–3 minutes. Once rested, pull the ropes into longer, free-form sticks, and place on prepared pans, ½" apart.
- Brush remaining olive oil across sticks. Evenly sprinkle the remaining sea salt. Bake until golden brown and crisp, about 8–10 minutes. Cool and serve.