Imagine biting into a crispy, golden breadstick bursting with the intense, sun-kissed flavor of Mediterranean tomatoes – a culinary journey that transports you straight to the Italian countryside with every single bite. These vegan sun-dried tomato breadsticks are not just a recipe; they're an experience that combines simplicity, incredible taste, and a touch of gourmet elegance that will elevate your snacking moments from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 12 breadsticks
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 cup warm water
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, garlic powder, and dried oregano. Whisk the dry ingredients together to ensure even distribution.
- Finely chop the sun-dried tomatoes into small, uniform pieces. This will help distribute the tomato flavor evenly throughout the breadsticks.
- Add the chopped sun-dried tomatoes to the dry ingredient mixture, stirring to coat the tomato pieces with flour to prevent clumping.
- Create a small well in the center of the dry ingredients and pour in the olive oil and warm water.
- Using a wooden spoon or your hands, mix the ingredients until a soft, slightly sticky dough forms. If the dough seems too dry, add a little more warm water, one teaspoon at a time.
- Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
- Cover the dough and let it rest for 10 minutes to allow the gluten to relax, which will make shaping easier.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into 12 equal portions. Roll each portion into a long, thin breadstick shape, about 6-7 inches long.
- Place the breadsticks on the prepared baking sheet, leaving a small space between each stick to allow for expansion.
- Optional: Brush the breadsticks lightly with additional olive oil and sprinkle with extra dried herbs or sea salt for added flavor.
- Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and crisp around the edges.
- Remove from the oven and let cool on a wire rack for 5 minutes to crisp up further.
- Serve warm as a appetizer, side dish, or store in an airtight container for up to 3 days.
Tips
- Choose high-quality sun-dried tomatoes for the most intense flavor – preferably those packed in olive oil for extra richness.
- Ensure your water is warm (not hot) when mixing the dough to activate the yeast and help the dough rise perfectly.
- For uniform breadsticks, use a ruler or measure each portion to guarantee consistent size and baking time.
- If the dough feels too sticky, dust your hands with a little flour while kneading to make handling easier.
- For extra crispiness, leave the breadsticks in the turned-off oven with the door slightly ajar after baking to help them dry out and become extra crunchy.
- Experiment with additional herbs like rosemary or thyme to customize the flavor profile to your liking.
- Store in an airtight container and reheat briefly in the oven to restore their original crispness if they become soft.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 11g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
