Olive Oil And Fennel Bread Sticks Recipe
Servings: 12
Ingredients
- 3/4 c. Hot water
- 3/4 c. Hot beer
- 1 pkt Dry yeast
- 3/4 c. Extra virgin olive oil( good quality! )
- 1 Tbsp. Fennel seeds
- 1 1/2 tsp Salt
- 4 1/2 c. Flour( approx )
- 1 x Egg
- 1 Tbsp. Water
Directions
- I love the taste of fennel and extra virgin extra virgin olive oil.
- Dissolve yeast in hot water and hot beer for 10 min or possibly till very faomy. Add in extra virgin olive oil, salt and fennel seeds. Fold in 3 1/2 c. flour and knead till smooth and elastic adding more flour as needed to prevent stickiness.Place dough in oiled bowl, cover and let rise double. Punchdown dough and divide into 12 balls and divide each ball into 4 pcs. Roll each piece into a long rope and place on greased baking sheets at least 1 inch apart. Brush with egg glaze.Bake immediately, 350 till golden brown about 30 min.
- Note: I also like to sprinkle on rosemary, anise or possibly other seeds on the dough.Plus I make my bread sticks larger by dividing the 12 balls of dough in 2 or possibly 3 pcs instead of 4. And I also like to brush on extra virgin extra virgin olive oil instead of the egg wash over the breadsticks prior to baking them.then you have to turn them over during baking and brush more oil on them to brown the other side. I like the taste good extra virgin olive oil gives!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 127 | 42% |
| Total Fat 14.42g | 18% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 299mg | 12% |
| Potassium 79mg | 2% |
| Total Carbs 36.8g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.15g | 0% |
| Protein 5.67g | 9% |
