Who doesn’t love a good breadstick? Even those who have sworn off bread as their number one enemy, are occasionally willing to indulge in a small treat like this, or, will at least find them hard to resist, especially when they are homemade!
I have put together a step-by-step photo tutorial on how to make easy semolina breadsticks, so even those intimidated with handling bread dough will give it a try. This is a recipe that even the novice baker can make.
All the ingredients for the easy semolina breadsticks are combined in the bowl of a stand mixer or, for those who don’t have one, in a large bowl with the help of a sturdy spatula. Here are the next steps:
— Spread the dough on a lightly oiled pan and score it in strips (to the size and length of your liking):
— Sprinkle the dough with a generous drizzle of olive oil, herbs, and sea salt:
— Bake until lightly browned:
— Cut along the score lines and place the breadsticks back on the baking sheet, this time on their side:
— Warm, Soft Breadsticks ready to enjoy with your favorite dipping sauce!
Here is the recipe for these easy semolina breadsticks:
- 4 TBSP extra virgin olive oil (plus more for drizzling)
- 2½ cups All-Purpose flour (unbleached)
- 1 cup semolina flour
- 1 TBSP. instant yeast
- 1½ tsp. sea salt
- 1½ cups lukewarm water
- --- fresh rosemary & fresh thyme, finely minced, to sprinkle on top
- --- coarse sea salt, to sprinkle on top
- --- dried Greek oregano, to sprinkle on top
- --- red pepper flakes, to sprinkle on top (optional)
- Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
- In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
- Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers – that will help. If the dough doesn’t stretch easily, let it relax for a while before you try again.
- Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
- While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
- Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
- Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.
You can easily half this recipe and use a small pan. I would suggest to make the whole recipe and then freeze half of it and bake the other half.
If you like breadsticks, here is another recipe from the blog’s archives that you might like to try–this time for thin and crispy Italian grissini:
Thin and Crispy Sesame Seed Breadsticks (Grissini)
Friends, I need your help and input:
If you could spare a few minutes, I would greatly appreciate it if you could share your thoughts, in the “comment area” below! (Your e-mail always remains private–only your first name will show.)
As I plan my posts and recipes for this year, I need some valuable feedback from you:
Do you find my recipes useful? Do you find them easy to follow? Is the current weekly posting (every Friday) enough? Would you like to see a second post earlier in a week? What kind of recipes you would like to see this year? Recipe roundups seem to be popular among my readers – what do you think? Would you like to see posts with content other than recipes, like favorite supermarket finds or suggestions for meal prep, planning and generally eating healthier?
I look forward to reading your suggestions and feedback – please do not respond by an email – just leave a comment bellow, so we can share the suggestions we everyone who is reading my posts!
As always, THANK YOU FOR FOLLOWING ALONG AND FOR READING THIS POST
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Do you find my recipes useful? Yes! The recipes and website are great!
Do you find them easy to follow? Yes.
Is the current weekly posting (every Friday) enough? Yes
Would you like to see a second post earlier in a week? Any post is great. More could be a lot of work for you. I think once a week is fine though. Then I am more likely to remember to check in on the weekends.
What kind of recipes you would like to see this year? I like all the recipes. I truly don’t know. Breads are always fun.
Recipe roundups seem to be popular among my readers – what do you think? I could do roundup with search. I still find it interesting though because the ’roundup’ can connect things together.
Would you like to see posts with content other than recipes, like favorite supermarket finds or suggestions for meal prep, planning and generally eating healthier? Overall, I am not so sure. I’d only be occasionally interested in supermarket finds. Once in a while it may be interesting to think about other things to look for in the supermarket. I am starting to think about how to talk to the butcher and the fish monger, and that is somewhat intimidating. Meal prep – meaning how to organize – I suppose, it also seems to come with practice. Meal prep – what goes together- could be interesting. Entertaining and organizing tips could be interesting. Eating healthy is important; however, it might possibly be less fun to read about unless it was very positive and not too much pressure! It’s a choice that we all should make as much as we can.
I love the wonderful recipes, stories and pictures! Thanks for working hard on it.
I gravitate to learning as much as I can and am grateful for the website.
Thank you so much Kathy for sharing all this valuable information. I really appreciate it and I am so happy to know that you like my site, the stories, the photos and the recipes!
I made this recipe today and its delicious. For two people its a lot, can this be frozen? As for the web site I love it just as it is. Once a week is great as I have something to look forward to each week “What is Marilena cooking this week?’
The photography is great. For me, on the breads, I would love to see photos of what the break looks like before rising and baking – it would give me a sense of consistency. Thank you so much for sharing with us. My husband loves everything you cook and there is never a crumb left.
You are so sweet Cynthia, thank you so much for your kind words! I am so glad you tried the recipe and that you both liked it. It is such an easy recipe isn’t it? Yes, it is a lot of dough for two people and you can easily freeze it.
I continue to love and enjoy your recipes and website. Recipes once a week work well, but I wouldn’t mind the occasional second post with fun tidbits, finds, and suggestions. I am always interested in make-ahead sides, dinner in a pinch, how to pare down a recipe for two or the best way to freeze leftovers for a future dinner. With all the hubbub these days for the instant pot, your readers may like some pressure cooker recipes, especially knowing how good your food is. I, personally, don’t like the term “healthy cooking.” If one is using fresh ingredients, the use of heavy cream and butter is not all bad as long as we remember”everything in moderation!”
Thank you for continuing to give us such great recipes which I know are filled with love!
Thank you so much Joanne for your thoughtful response. I am so glad you enjoy the recipes on my website. It means a lot coming from you – a very experienced and talented home cook! Great suggestions about “recipes for two”, “dinner in a pinch”, “make-ahead sides” and the occasional “pressure cooker recipe”. I so agree with you regarding eating everything in moderation – Most of the recipes on my blog are part of the Mediterranean “diet”, with the occasional indulgence, of course. We all know that this is one of the healthiest way of eating in the world and it has sustained generations of people!
I was searching for a recipe for semolina breadsticks because my favorite Italian restaurant from childhood (now closed down) always served them and they were absolutely delicious. This recipe replicates the taste I remember and was so easy! I was so grateful to find this and I plan on checking out more of your recipes!
I am so happy to know that you made this recipe and you liked it so much! Thank you so much for sharing!