When a recipe calls for sopping up sauce, these breadsticks are your sopper-uppers of choice. Topped with Kalamata olives, garlic, red onion, and Calabrian chiles, they’re also just as good on their own—serve them straight from the oven and let everyone rip them off with their hands. This recipe comes from Bryan Ford and is based on his Master Bread Dough. Feel free to customize them with whatever finely chopped toppings you desire; just be sure to press them into the dough so that they stick.
To make this recipe, start by preparing one batch of the Master Bread Dough.
Lightly coat an 18×13″ 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.
One star for publishing this recipe with the archaic backwards metric system. U.S.A.