Recipe: Garlic Breadsticks (slender and crisp, yeast dough)

GARLIC BREADSTICKS

"These breadsticks are slender and crisp, rich with the savory flavor of garlic, and they make a very attractive presentation at the table. My mother-in-law used to say that being "thin, rich, and beautiful" was something to aspire to, and these breadsticks have it all."

1 package dry yeast
1 cup lukewarm water
4 teaspoons olive oil, divided use
About 2 1/4 cups bread flour or all-purpose flour
1/4 tablespoon pressed garlic
1 teaspoon kosher salt, plus more for sprinkling
Cornmeal for sprinkling

In a large mixing bowl, dissolve the yeast in the lukewarm water. Stir and let stand until foamy, 3 to 5 minutes. Add 1 teaspoon of the oil and beat in 1/2 cup of the flour. Set aside.

Heat the remaining 3 teaspoons oil in a small skillet. Stir in the garlic and cook until lightly browned. Cool for 3 to 4 minutes.

Add the cooled garlic to the flour mixture. Stir in the 1 teaspoon salt. Gradually stir in about 1 1/2 cups flour. Transfer the dough to a lightly floured surface and knead in the remaining 1/4 cup flour, or more as needed, until the dough is smooth and elastic. Put the dough in a lightly buttered medium bowl, grease the surface, cover with a damp cloth, and set aside in a warm place to rise for about 1 hour, or until almost doubled in size.

At least 15 minutes before you bake, preheat the oven to 450 degrees. Sprinkle a baking sheet with the cornmeal and set aside.

Punch down the dough and divide it in half. Roll out each piece into a log about 10 inches long. Cut each log into 8 to 10 pieces. Roll out each piece into a thin, 10-inch "stick" and transfer to the baking sheet about 2-inches apart. Sprinkle with salt.

Bake for 10 to 15 minutes, or until lightly browned. Cool on a wire rack before serving.

Makes 16-20 breadsticks
Source: Ladle, Leaf and Loaf by Lisa Cowden