Uccello's Breadsticks Recipe

Bloom the yeast

Combine the warm water, sugar and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy and fragrant (bloomed). If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix the dough

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour and sea salt. Add the bloomed yeast mixture and the olive oil. Mix until a shaggy dough forms. If using a mixer, run on low for 2–3 minutes; if mixing by hand, combine until just incorporated.

Knead

Knead the dough on a lightly floured surface for 8–10 minutes by hand (or 6–8 minutes in the stand mixer) until it is smooth and elastic. The dough should be slightly tacky but not sticky; add up to 1/4 cup more flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60 minutes.

Shape the breadsticks

Punch the risen dough down and transfer to a lightly floured work surface. Divide into 12 equal pieces (for 12 sticks). Roll each piece into a tight cylinder then stretch/roll into a 9–11 inch long breadstick (about 3/4–1 inch thick).

Second rise on sheet

Arrange the shaped sticks on a baking sheet lightly dusted with semolina or cornmeal, leaving 1–2 inches between sticks. Cover loosely with lightly oiled plastic wrap or a clean towel and let rise until puffy, about 20–30 minutes.

Preheat oven

About 15 minutes before baking, preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Optional pre-bake brush

Just before baking, you may brush each breadstick very lightly with a little olive oil to encourage browning. This is optional; the primary flavor comes from the post-bake garlic butter.

Bake

Bake the breadsticks in the preheated oven 12–15 minutes, rotating the pan once halfway through, until they are a deep golden brown on top and sound hollow when tapped.

Make the garlic butter

While the breadsticks bake, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and gently cook 1–2 minutes until fragrant but not browned. Remove from heat and stir in about 2 tablespoons of the grated Romano cheese (reserve the rest for sprinkling) and the cracked black pepper. Keep warm.

Brush and finish

As soon as the breadsticks come out of the oven, brush them generously with the warm garlic butter. Immediately sprinkle the remaining Romano cheese evenly over the sticks, then scatter the chopped parsley and a light pinch of coarse sea salt across them. If you like heat, dust lightly with the optional crushed red pepper.

Rest briefly

Let the finished breadsticks rest 2–3 minutes on the pan so the butter sets slightly, then transfer to a serving plate.

Warm the pizza sauce in a small saucepan over low heat for 3–5 minutes until hot, stirring occasionally. Transfer to a small dipping bowl and serve alongside the breadsticks.