Cheesy Breadsticks Recipe

Proof yeast

In a medium bowl, combine warm water (105–115°F), instant dry yeast, and granulated sugar. Stir once, then let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with new yeast and ensure water temperature is correct.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk the flour and salt together. Add the foamy yeast mixture and 2 tablespoons olive oil.

Mix with the dough hook on low speed (or stir with a wooden spoon then knead by hand) until a shaggy dough forms. Increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Form the dough into a ball, coat lightly with a teaspoon of olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Preheat the oven to 425°F (220°C). Position an oven rack to middle or upper-middle position. Line a 13x9-inch baking sheet with parchment paper or lightly oil it.

After the dough has doubled, gently deflate it and transfer to a lightly floured work surface. Using your hands or a rolling pin, stretch/roll the dough into a roughly 13x9-inch rectangle (or fit to the size of your baking sheet), about 1/2-inch thick. Transfer to the prepared baking sheet.

Use your fingers to dimple the dough lightly across the surface (like focaccia). Brush the dough evenly with 1 tablespoon of olive oil.

In a small bowl, combine melted butter and minced garlic. Brush most of the garlic-butter mixture evenly over the dough, reserving about 1 tablespoon for after baking. Sprinkle the shredded mozzarella evenly over the dough, then sprinkle the grated parmesan on top. Evenly dust the dried Italian seasoning, coarse sea salt, and red pepper flakes (if using) over the cheeses.

Bake in the preheated oven for 12–15 minutes, or until the crust is golden at the edges and the cheese is melted and bubbling with a few golden brown spots. If you prefer extra browning, broil on high for 30–60 seconds while watching closely to avoid burning.

Remove from oven. Immediately brush the reserved garlic-butter over the hot cheese so it soaks in slightly. Sprinkle the chopped fresh parsley over the top for color and fresh flavor.

Let the cheesy bread cool on the baking sheet for 3–5 minutes to set, then transfer to a cutting board. Using a pizza cutter or sharp knife, cut into 8–12 strips (breadsticks).

Serve warm with marinara or pizza sauce for dipping. Leftovers: store cooled breadsticks wrapped tightly in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven for 6–8 minutes to refresh.