Sun-dried Tomato Basil Breadsticks

Learn how to make my Sun-dried Tomato Basil Breadsticks. Easy to make with a scratch dough, delicious and vegan. They freeze wonderfully! This is a recipe that I demonstrated, along with my Mediterranean Chickpea Salad (picture on right) for the Makeover My Heart cooking workshop held February 4, 2012 at the Radisson Hotel in Utica, NY. The two together make a great vegan/vegetarian meal!

Ingredients

Yield: 12-14 breadsticks

1½ teaspoons Active dry yeast
1¼ cups Warm water (100-110°F)
½ teaspoon Sugar
1 lb. Bread Flour (~3½ cups, stirred 1st)
2 teaspoons Salt (uniodized)/li>
2 Tablespoons Olive oil, divided
3 oz. Chopped sun-dried tomatoes* (about ½ cup)
4 teaspoons Dry basil (or ¼ cup fresh, chopped)
Optional Ground pepper and/or Sea or Kosher salt

*If tomatoes are dry and hard, place in a heat proof bowl or cup and pour boiling water to cover. Drain (with caution-it's hot). Let sit till softened and then chop into small pieces.

Method

Pour water into large mixing (or stand mixer) bowl. Sprinkle yeast and sugar on top of water. Let sit for 5 minutes until yeast is softened. Stir if necessary. (If it sits a little longer, the yeast will foam and that's good too!)
Add flour, salt and 1 tablespoon oil to bowl. Stir to incorporate. If dough appears too dry, add more warm water, if too wet, add a little more flour. Scoop the dough onto a floured table or countertop for kneading.( If using a stand mixer, mix on Speed 2 for 5 minutes using a dough hook, scraping the bowl occasionally if needed.) Dough may be a little sticky, especially in the early part of kneading.
Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process. Round the dough and place back in bowl. Cover and let rise (80°F environment is best) until doubled. About 60-90 minutes. Empty the dough onto a lightly floured surface and pat or roll out into a rectangular shape of about 10 by 15 inches. Cut into 12-14 strips about one-half to three-quarter inches wide.
Empty the dough onto a lightly floured surface and pat or roll out into a rectangular shape of about 10 by 15 inches. Cut into 12-14 strips about one-half to three-quarter inches wide.

5. Spread basil and tomatoes over one half of the dough lengthwise.

6. Fold other half of dough over filling and press down evenly.

7. Roll out again.

8. Cut into strips about one-half to three-quarter inches wide.

9. Separate the pieces of dough.

10. Twist each piece and place on an oiled or parchment lined sheet pan. Cover and let rise until puffy. Doesn't need to be doubled in size, but that would be best.

11. Brush with remaining olive oil and bake at 400°F for about 20 minutes or until evenly browned. I like to sprinkle a little sea of Kosher salt on before baking. Pepper is good too!

12. Enjoy your Sun-dried Tomato Basil Breadsticks!

Happy Baking!