I love baking bread. But I know it can sometimes feel over the top–way beyond what I can do in the kitchen. Does it seem time-consuming? How can I ever fit it into my busy schedule? I remember feeling that way. But don’t let those fears scare you off. You can make good bread without being stuck in the kitchen all day long. And you don’t need a baker’s thumb to pull it off.
One of my favorite breads to make is focaccia. It’s my go-to recipe for making pizza but it also makes incredible breadsticks. If you’ve never had focaccia before, it’s a traditional Italian flatbread, usually flavored with olive oil and flaky sea salt. It can also contain dried tomatoes, olives, onions, and many Italian herbs. But usually, it’s made with refined white flour.
We’re going to give it a New-Start upgrade. The Italian flavors will still be there but we’ll make it lower in fat and higher in whole-grain goodness. I like to use white whole-wheat flour for my focaccia bread. It has all the same nutrients you find in whole-wheat bread. It’s still whole wheat; it’s just a lighter variety.
We’ll also add minced onions or garlic along with the usual onion and garlic powder. Then I’ll spice it up with some more herbs like oregano and basil. Mama Mia! The fragrance makes everyone smile really big around here. They can’t wait til the breadsticks come out of the oven!
How do we turn bread into breadsticks? First, I roll out the dough on a lightly floured surface until it’s about the same thickness as if I was making pizza. Next, I slice the dough into 1 1/2 to 2-inch strips. One at a time, I roll the strip into a smooth ball.
To shape the breadsticks, I begin by rolling the ball between my hands (lightly floured so the dough doesn’t stick). This stretches the dough until it resembles a fat stick. You can also ease it along to a thinner size by slightly pulling on the ends of the dough, a little bit at a time. It takes less than a minute to go through these steps. So don’t worry about how much time this takes.
As you make your breadsticks, lay them on a baking sheet you’ve lined with parchment paper or a silicone baking mat (I use the mats most of the time–they are so easy to clean up). Then take a knife and lightly score the breadsticks on an angle.
They make me think of mini french-breads this way. Scoring also helps you to break the bread sticks in pieces if you want to add them to your soup or stew. Whatever way I eat them, I just love the look it gives them. It makes them fun to eat!
White Whole-Wheat HealthBites
What’s the difference between whole-wheat flour and white whole-wheat? They are actually two different types of whole wheat flour. White whole wheat is not another name for refined white flour. It’s actually a whole-grain flour and filled with the same health benefits that you find in whole-wheat. White whole wheat is simply made from white wheat, which lacks the color of bran, which is why it looks lighter in color. It also has a milder flavor and a lighter texture than regular whole-wheat flour (which is made from red wheat). Both types–white and red–are excellent choices for living well naturally.
Whole-Grain Focaccia Breadsticks
Ingredients
- 3 cups white whole wheat flour
- 1 tsp salt or salt substitute
- 1 tbsp active dry yeast
- 1 tsp basil
- 1 tsp oregano
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 1/2 cups water temperature 110-120 degrees F
- 2 tsp maple syrup
- 1 tbsp unsweetened applesauce
- 6 cloves garlic or 1/2 medium onion, diced
Instructions
- Preheat oven to 400 degrees.
- In a medium size mixing bowl, mix all the dry ingredients. Stir or whisk together, including dry yeast.
- In a separate cup of warm water, mix maple syrup and unsweetened applesauce. Add to the dry ingredients. Mix until dough is soft.
- Add minced garlic or onions.
- Turn dough onto a floured surface and knead for 3-5 minutes until dough springs back. Return to bowl, cover with a towel and set in a warm place. Let rise until doubled.
- Divide dough in half. Roll out dough on a floured surface into a small pizza shape or rectangle. Cut into 1 1/2 – 2 inch slices.
- Roll each slice in a smooth ball. Dust your hands with flour, then roll the ball gently between your 2 hands, making the ball into a fat stick. Continue rolling this way until the dough becomes a thinner bread stick. You can also gently stretch the dough to make it the size you would like.
- Lay the breadsticks on a baking sheet lined with parchment paper or on a silicone baking mat. Using a table knife, score each breadstick, making diagonol cuts every inch or so. Be careful not to cut through the bread dough.
- Bake in a preheated oven for 15-20 minutes or until the breadsticks are a soft golden brown. Serve warm.
