Baking, Cheese, Herbs, Italian, Pastry & Dough, Salt, Share Plates

Garlic, cheddar & rosemary breadsticks

I was going to make pizza one night for dinner and the kids asked if I could make cheesy garlic bread to accompany it. Instead I made some of these – little cheesy garlic breadsticks. They are healthier than regular garlic bread and you can alter them to suit your taste. I also made a simple rosemary and sea salt version which was really nice too.

kitchenink breadsticks

Garlic, cheddar & rosemary breadsticks
Garlic, cheddar & rosemary breadsticks
Print Recipe
Servings Prep Time
20 breadsticks 45 mins
Cook Time Passive Time
25 mins plus standing time
Servings Prep Time
20 breadsticks 45 mins
Cook Time Passive Time
25 mins plus standing time
Garlic, cheddar & rosemary breadsticks
Garlic, cheddar & rosemary breadsticks
Print Recipe
Servings Prep Time
20 breadsticks 45 mins
Cook Time Passive Time
25 mins plus standing time
Servings Prep Time
20 breadsticks 45 mins
Cook Time Passive Time
25 mins plus standing time
Ingredients
Servings: breadsticks
Instructions
  1. Place water in a heatproof jug. Stir in syrup. Sprinkle over yeast. Stir to combine. Stand, covered, for 10 minutes or until frothy.
  2. Sift flour and salt into a large bowl. Stir in yeast mixture, rosemary and garlic. Stir to combine. Turn dough onto a well floured surface and knead for 5 minutes or until smooth and elastic.
  3. Place dough in an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place to prove for about 1 1/2 hours or until dough doubles in size.
  4. Preheat oven to 190C/170C fan-forced. Line 2 baking trays with baking paper. Punch down centre of dough with your fist. Turn onto a floured surface and knead for 2 minutes or until smooth and elastic.
  5. Roll golf-ball sized pieces of dough into 1cm diameter logs, about 22cm long. Place bread sticks, about 1cm apart, on trays. Spray with oil. Sprinkle with cheese.
  6. Bake 20-25 minutes or until golden brown. Serve warm or at room temperature.
Recipe Notes

These are best eaten on day of making. Use them as part of an antipasto plate, serve with pizza, pasta or soup. Change them up and make them with crushed fennel seeds, poppy seeds, sesame seeds or cracked black pepper.


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