Recipe: Soft Bread Sticks

Ever finish a delicious meal, then look down on your plate and wish you had a soft piece of bread to mop up all that lingering sauce?  I know you have! This recipe is essentially like focaccia (but easier to make!).  You can leave it whole or slice it up as bread sticks.  It keeps well in an airtight container for days - if you don't eat them all sooner!

I've made focaccia many times.  I've tried tons of recipes.  Even the so-called "EASY" ones!  This one beats them all - simple recipe and better results.

Makes 36 bread sticks or 1 large focaccia

Ingredients:

-1 1/2 cups of very warm water (the hottest your tap can get)

-1 tbsp extra virgin olive oil, plus additional for greasing pan and drizzling

-1 1/4 tsp salt, plus additional as topping (optional)

-1 tbsp granulated sugar

-3 1/2 cups unbleached all-purpose flour

-1 tbsp instant yeast

-fresh or dried herbs as topping (optional)

• Lightly grease a half sheet rimmed baking pan (18" x 13") with some olive oil.
• In a stand mixer bowl, stir together water, sugar and yeast.  Wait 5 min until it becomes frothy.
• Attach dough hook, and turn speed to low.  Add 1 tbsp of olive oil and salt.
• With mixer still on low, slowly add flour.  Scrape down sides as needed.
• When loose dough begins to form, turn speed up to medium and continue to add flour.   
• Pinch some dough between your fingers.  If it is very sticky, add some more flour.  If it is too crumbly, add a little water.
• When the dough begins to form a ball. Remove and knead lightly on a floured counter.
• Spread it out in the greased baking pan, to all the edges.
• Using a knife, score the dough in 1" wide strips (18 strips, 13" long)
• Then use the knife to score the strips crosswise  in the middle of the pan.  This makes 36 strips 6 1/2" long.  If making focaccia, do not score dough.
• Preheat oven to 375F.
• Cover dough with a damp clean kitchen towel and place in a warm spot for 1 hour.  I like to place the dough on the stove top while the oven preheats.
• After an hour the dough would have risen and filled the pan.  If making focaccia, use your thumb to make sporadic indents. Drizzle the top with olive oil and sprinkle with herbs and salt (or grated cheese, etc.). 
• Bake for 25 min until lightly golden brown. 
• Remove from pan and cool on a rack.  When cool enough to handle cut into individual strips and serve warm or at room temperature.
• Store leftovers in a airtight container for up to 3 days.