I’m trying to grow my hair out, which feels like it’s been the story of my life for a while now. Currently, I’m rocking an impressive half ponytail, but oh how I long for the day my hair is long enough to scoop up and quickly crisscross into an elegant braid. In the meantime, I sit with it barely passed my chin and turn to these braided breadsticks as inspiration for my long road ahead.
Of course, like everything else having to do with dough or yeast, I cheated with these breadsticks and used a store bought ball of pizza dough (Whole Foods has a great whole wheat one). These were too simple and delicious to be ashamed.
The process is really easy. Just cut three golf ball sized pieces of dough off at a time and roll them out into long, thin dough stands. Try to keep the strands an even thickness. Of course, this might take a couple tries. * Hint: use flour or semolina to help roll them out smoothly and keep from sticking. * Join the three strands at one end by twisting and sort of smushing down on your cutting board – it should hold so that you can just braid the dough.
If you don’t know how to braid…then…well, then just do twists instead. Or ask the nearest 10-year-old girl for a lesson.
I slathered each braid in a mixture of olive oil, garlic, rosemary, salt and pepper. You can either bake them in the oven or grill them (either way they’re great). If you do decide to grill them, just make sure you first place a piece of tinfoil on the grill top and cook them slightly (so they firm up a bit) before placing directly on the grill. I do this so they don’t stick to the grill.
These are the prefect accompaniment to anything that comes off the grill, salads and soups. Wonderful dipped in red sauce. You could try experimenting with Parm or Romano cheese on them as well (grate some overtop halfway through baking or grilling). I also made some dessert ones with cinnamon and sugar and a little cayenne pepper. Those were delicious dipped in melted chocolate!
RecipeCoop/prep time: 30-40 mins. I bought a premade ball of pizza dough at Whole Foods, but if you want to make your own dough, go for it and you can follow the rest of the recipe as is.
- Ball of pizza dough
- Olive oil
- Fresh rosemary
- Black pepper
- Finely dice rosemary and garlic and mash or whisk in a bowl with olive oil, salt and pepper. Set aside.
- Cut three golf ball sized pieces of dough off your main ball of dough at a time and roll them out into long, thin stands on a cutting board. Try to keep the strands an even thickness and not too thin or they’ll tear. Sprinkle with flour or semolina to help roll them out smoothly and keep from sticking.
- Join the three strands at one end by twisting and sort of smushing down on your cutting board – it should hold so that you can just braid the dough.
- Once braided, slather each breadstick in a mixture of olive oil, garlic, rosemary, salt and pepper.
- Bake them in the oven (on a baking sheet) at 375°F until golden brown. Or you can grill them. If you decide to grill, first place them on a piece of tinfoil and cook them slightly so they firm up and don’t stick before placing directly on the grill top.