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I had quite a few requests for the breadstick recipe I mentioned in my baking day post earlier this week, so I knew I had to share. I can’t take credit for this recipe. It comes from my good friend Joy. It is without a doubt the best breadstick recipe I’ve ever made!

Italian Breadsticks

• 1 1⁄2 cup warm water
• 1 T. yeast
• 2 T. sugar
• 3 1⁄2 c. flour
• 1⁄2 tsp. salt
• 2–3 T. butter, margarine, melted, or extra-virgin olive oil
• Garlic powder/salt
• Parmesan cheese

Add the yeast to the warm water and stir. Let it sit for 5-10 minutes until bubbly.

Mix sugar, flour, and salt together. Add the yeast mixture and stir to mix well.

Knead for a few minutes until smooth. Let stand 10 minutes.

Pour melted butter/margarine or olive oil in a 9”x13” baking dish.

Press the dough into the dish, spreading it out to fill it completely.

Cut the dough into strips in the baking dish and sprinkle with garlic and/or Parmesan cheese as desired. (I usually add some extra melted butter or olive oil on top too, but I’m overindulgent like that. You really don’t need to.)

Cover and let rise for 30 minutes.

Bake 20 minutes in a preheated 375 degree oven until golden brown.

And here is one of our favorite, over-the-top indulgent variations – mozzarella and bacon breadsticks.

After the first 10 minutes of baking, I pulled the breadsticks out and covered them with 1 c. of mozzarella cheese and about 8 strips of fully cooked and crumbled bacon.