Pull-Apart Breadsticks

basically basically baking bake bread olive oil flour chile red pepper red onion garlic olive oregano sea salt

Bryan Ford

Makes 6

Source

Ingredients

2 Tbsp. extra-virgin olive oil, plus more

Bread flour (for surface)

Master Bread Dough

2 oil-packed Calabrian chiles or 2 strips roasted red pepper from a jar

¼ red onion

3 garlic cloves

¾ cup pitted Kalamata olives

Dried oregano (for serving)

Flaky sea salt

Method

To make this recipe, start by preparing one batch of the Master Bread Dough.

Lightly coat an 18x13" rimmed baking sheet with extra-virgin olive oil. Lightly flour work surface with bread flour and turn Master Bread Dough out onto surface. Shape dough into a 1"-thick rectangle. Use a chef’s knife or bench scraper divide vertically into 6 pieces. Stretch each piece to 12". Arrange on baking sheet, allowing pieces to touch.

Brush tops of breadsticks liberally with oil and cover with a kitchen towel. Let rest in a warm, draft-free spot until soft to the touch, 1½–2 hours.

Meanwhile, finely chop 2 oil-packed Calabrian chiles or 2 strips roasted red peppers from a jar and measure out 2 Tbsp. Finely chop ¼ red onion and 3 garlic cloves. Coarsely chop ¾ cup pitted Kalamata olives.

Place a rack in middle of oven; preheat to 450°. Top breadsticks with garlic, then olives, chiles, and onion, pressing gently into dough to adhere. Drizzle with remaining 2 Tbsp. extra-virgin olive oil and sprinkle with dried oregano and flaky sea salt. Bake until golden brown, about 25 minutes.