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 so on. These Focaccia Breadsticks are one of our favorites.
One of my family’s favorite parts of going out to eat at Italian restaurants is the endless breadsticks. I had the idea to try making them at home, which is when this breadstick recipe came to mind.
They taste like focaccia bread and are perfectly light and soft while being flavorful from the garlic and parmesan topping. Needless to say, we LOVE them and I make them any time we want some delicious warm breadsticks to go with our meal.
There’s nothing better than homemade bread and this is an easy recipe. It takes some time so you will need to plan but, oh, the results are worth it.
If you have a stand mixer or bread machine you can make easy work of this recipe. 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 topping. I do 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.
The scent, while these are baking, is intoxicating! They’re better than any restaurant breadsticks – you have to try them.
- Lukewarm water
- Olive oil
- Dried Italian herbs
- All-purpose flour
- Instant yeast
- Water and an egg mixed together 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.
Once the breadsticks are cool enough to handle, cut along their score lines.
Can you use dry active yeast instead of instant yeast?
I like to use instant yeast because you can mix it in with the other ingredients and it works faster so your dough rises faster. Dry active yeast needs to be activated first in a bowl of warm water.
If you only have dry active yeast, you can use the same amount. 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. It can take 15 minutes longer for the dough to rise, so keep that in mind, too.
Tips for the Best Breadsticks
Knead the dough until it’s elastic and smooth. Try not to add additional flour if your dough is sticky – extra flour will make your breadsticks dense. If you are kneading by hand it will take longer.
The time it takes the dough to rise will depend on the temperature of the room. If it’s warm, it will take less time – if it’s cooler it will take a little longer. At my house, it usually takes about an hour for the first rise, the second is shorter.
Keep an eye on them while the bake – overbaking will dry out the breadsticks.
My kiddos can’t get enough of these. At bedtime prayer on the night I first made these, my daughter, Jordan, said, “I pray that my Mom will make more of the delicious breadsticks tomorrow. Amen.” Yes, they like them just a little bit.
Once you try them, I know you’ll agree – these focaccia breadsticks are perfect for dunking in a bowl of tomato soup or as a side for lasagna or spaghetti. Treat your family to a batch soon – they will be a hit. Enjoy! XOXO San
More Homemade Breadstick Recipes
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Focaccia Bread Sticks
- 1 1/2 cups lukewarm water
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons dried italian herbs
- 4 1/4 cups unbleached flour or all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 egg
- 1 tablespoon water beaten with egg
- 1/4 cup grated parmesan
- 1/2 teaspoon garlic powder or more to taste
- dash salt to taste
- dash Italian herbs to taste
- Lightly grease a half-sheet pan (13″ x 18″) or other large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil; set it aside.
- Bread machine instructions: Add ingredients in order listed to the bread machine. Set to dough cycle and let it work its magic, then skip to step 4.
- Electric mixer or by hand instructions: Mix together all ingredients and knead or use the dough hook until a slightly soft dough forms. Cover and let rise for 1 hour, until puffy.
- Spread the dough into the pan 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 dough into 12 or 13 crosswise strips, 1″ wide. Then cut the dough in half lengthwise, you’ll have 24 to 26 strips, each about 6 1/2″ long. Leave them right as they are, in the pan.
- 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 strips 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.
- Once the breadsticks are cool enough to handle, cut along their score lines.