These Asiago Olive Pizza Dough Breadsticks are made with an easy dough that is also used to make pizza. The breadsticks are soft on the inside and crispy on the outside - just like the crusts of a pizza. Nutty asiago cheese are paired with briny and salty olives for a flavorful bite.
2 and 1/2cupsasiago cheese, shreddedany cheese of choice will work
Instructions
In the bowl of a stand mixer fitted with the dough hook, sprinkle the yeast on the bottom then add the warm water and sugar - stir gently a couple of times to combine. Let the yeast sit for 5-10 minutes until it turns foamy.
Turn the mixer on low and add the olive oil and salt. Begin to add the flour a little at a time, mixing on the lowest speed, until all the flour has been incorporated. Once the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball - about 5 minutes. Stop the mixer periodically to pull the dough off the hook and if the dough is still crumbly, add water a teaspoon at a time. If it is sticky, add more flour a couple of tablespoons at a time.
Add the olives and shredded cheese and continue to mix until incorporated - about 2-3 minutes.
Place the dough a large oiled bowl and brush the top lightly with olive oil as well. Cover with plastic wrap and a dry kitchen towel and set in a warm place to proof and rise until it has doubled in size - about 1 hour. You will know when the dough has been proofed when it has doubled in size and looks spongy.
About half-way through the proofing time, preheat the oven to 425F degrees and line two baking sheets with parchment paper. If you have larger baking sheets, that will work best to bake the breadsticks all at once.*
Once the dough has proofed, turn it out onto a lightly floured surface and gently stretch into a rectangle that is at least 6-inches tall (taller or shorter, depending on how long you want your breadsticks).
Using a pizza cutter or knife, cut the dough into breadsticks, using the olives as your guide for the width - trying to avoid cutting the olives any further - at least 1-inch wide.
Gently twist each breadstick a couple of times and place on the prepared baking sheets about 1/2-inch apart. This will give you room to line the baking sheets with many breadsticks. Note - If you are using smaller baking sheets and can not fit all of the breadsticks on the baking sheets, cover the waiting breadsticks with a kitchen towel until the baking sheets are done baking the first batch.
Bake for 15-20 minutes, or until the breadsticks turn golden and crisp. Cool slightly on a wire rack, and serve warm. Enjoy!
Notes
Breadstick Add-In's - You can substitute the breadstick add-in's with any ingredient you choose. Cheddar cheese, Monterey jack, parmesan, sun-dried tomatoes, jalapenos, pepperoncini - so many combinations.
Saving some Dough - If you do not want to make that many breadsticks, you can divide the dough in half or in thirds after it is done proofing - just be sure to adjust your breadstick add-in's accordingly. For dough that you are not baking immediately, cover tightly in plastic wrap, put in a Ziploc bag and refrigerate for up to 1 day. Any longer and the dough will start to get tough and chewy when baked.