Focaccia Breadsticks

These Focaccia Breadsticks are the perfect addition to your favorite meal, with crisp Parmesan cheese and garlic crust and perfectly soft inside.

So, I am a carbivore….and all my kids are, too! We love trying out new recipes for breadsticks, garlic knots, and other similar foods. These Focaccia Breadsticks are one of our favorites.

These breadsticks are made from scratch and have the most beautiful texture—lightly crispy on the outside and soft on the inside—making them the perfect side dish for pasta, soup, and salad.

Recipe Notes

There’s nothing better than homemade bread, and this is an easy recipe. It takes some time, so you will need to plan, but the results are worth it.

You can efficiently work this recipe if you have a stand mixer or bread machine. But, you can also knead the dough by hand, it just takes a little longer.

The breadsticks are flavored with Italian seasoning and topped with Parmesan cheese and garlic. I love the egg wash topping on this recipe, and I think that is what sets it apart.

If you have leftover breadsticks, they make the best croutons the next day. Just cut them up into bite-sized pieces and add them to a salad.

Ingredients

• Lukewarm water
• Olive oil
• Sugar
• Salt
• Dried Italian herbs
• All-purpose flour
• Instant yeast
• Water and an egg are mixed for the egg wash
• Grated parmesan
• Garlic powder

How do you make Focaccia Breadsticks?

Lightly grease a half-sheet pan (13″ x 18″) or other large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil; set it aside.

Mix and knead the dough ingredients by hand, in the bowl of a stand mixer fitted with a dough hook attachment, or in a bread machine set on the dough cycle to form a slightly soft dough. If you knead by hand, first mix the dough in a mixing bowl and then transfer it to your work surface to knead it.

Cover and let rise for 1 hour or until the dough is puffy.

Spread the dough into the prepared baking tray with oiled hands, stretching it to the edges. If it shrinks back, let it rest for 10 minutes, and stretch again, repeating if necessary.

Use a lightly greased bench knife or pizza wheel to cut the bread dough in half from top to bottom. Then, slice along the long edge into 16 slices.

Cover and let the strips rise at room temperature for 45 to 60 minutes until puffy. Towards the end of the rising time, preheat the oven to 350°F.

Brush the top of the dough with the egg wash and sprinkle on the topping. Bake the breadsticks for 30 to 35 minutes until they’re light gold. Remove the pan from the oven.

Cut along their score lines once the breadsticks are cool enough to handle.

Can you use dry active yeast instead of instant yeast?

I like to use instant yeast because you can mix it with the other ingredients, and it works faster, so your dough rises faster. Dry active yeast must first be activated in a bowl of warm water.

You can use the same amount if you only have dry, active yeast. Sprinkle it over warm water in a bowl and let it sit until it starts to bubbly lightly. Then you can add the yeast mixture to the other ingredients. The dough can take 15 minutes longer to rise, so keep that in mind, too.

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