# Components:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet active dry yeast (2 1/4 tsp)
03 - 1 tsp granulated sugar
04 - 1 tsp fine sea salt
05 - 1 cup warm water (110°F/43°C)
06 - 1/4 cup extra-virgin olive oil
→ Herb Infusion
07 - 1/4 cup extra-virgin olive oil
08 - 2 tbsp fresh rosemary, finely chopped
09 - 2 tbsp fresh thyme, finely chopped
10 - 2 tbsp fresh parsley, finely chopped
11 - 2 cloves garlic, minced
12 - 1/2 tsp flaky sea salt
# Directions:
01 - In a small bowl, combine warm water, sugar, and active dry yeast. Let stand for 5 minutes until foamy.
02 - In a large mixing bowl, combine all-purpose flour and fine sea salt. Add the bloomed yeast mixture and 1/4 cup extra-virgin olive oil. Mix until a sticky dough forms.
03 - Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
05 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
06 - While the dough rises, gently heat 1/4 cup extra-virgin olive oil with the chopped fresh rosemary, thyme, parsley, and minced garlic in a small saucepan over low heat for 3–4 minutes until fragrant. Remove from heat and set aside.
07 - Punch down the risen dough and divide it into 16 equal portions. Roll each portion into a 7–8 inch rope.
08 - Arrange the breadstick ropes on the prepared baking sheets. Brush generously with the prepared herb-infused olive oil and sprinkle with flaky sea salt.
09 - Bake for 15–20 minutes, or until golden brown and crisp at the edges.
10 - Remove from the oven and allow to cool slightly before serving.
