Thursday, April 21, 2011

Fennel-Oregano Breadsticks

Fennel Breadsticks
As shared from the kitchen of Once Upon a Plate by Mari

Makes about 30 breadsticks

These will probably be the easiest homemade breadstick you'll ever make. The texture is not rock hard, either, it is similar to pizza dough. And no rise time involved!

This time I added about 1 tablespoon of dried Oregano to the dough and served the finished breadsticks with Dungeness Crab-Cheese Fondue, but they are great all by themselves, along with a salad or soup, or as an addition to the bread basket.

1 tablespoon instant yeast
1 cup warm water
1/4 cup good-quality olive oil
3 to 3 1/2 cups unbleached all purpose flour
1 scant tablespoon salt (I always use Kosher or Sea Salt for this recipe)
1 tablespoon fennel seeds
Optional: additional 1 tablespoon dried herb of your choice,  I used Oregano

You can mix the dough in a large bowl, or use your food processor as follows:

Place warm water and yeast in bowl of food processor, pulse a couple of times to blend. Add olive oil, flour and salt and process 2 or 3 minutes until a ball forms. The dough should be rather sticky. (If necessary add a little more water if mixture is dry and doesn't form a ball.)

Dump out onto a well floured work surface and allow to rest for 5 minutes. Sprinkle with fennel seeds and oregano, fold them into the dough with your hands. At this point you can wrap the dough air-tight and refrigerate overnight.

Or continue immediately:  When ready to bake preheat oven to 450* (F). Flatten dough on floured surface and roll to a thickness of about 1/2-inch.  With a sharp knife cut dough into thin sticks (about 1/4" wide.) Place strips on an oiled shallow baking pan, with CUT side up.  Allow to rest for 10 minutes or so, then bake in hot oven 7 to 10 minutes  until they puff slightly and become barely golden colored around the edges.  Serve hot or at room temperature.

Hope you enjoy!

Recipe adapted from "Christina's Cookbook" by Christina Orchid

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