Savory, crisp breadsticks with a salty bite
Cozy Grandma’s Martini Sticks are old-fashioned party breadsticks inspired by classic cocktail flavors—think briny olives, buttery dough, and a crisp golden finish. There’s no alcohol here, just the savory goodness that pairs perfectly with dips, soups, or holiday appetizer spreads. These sticks are crunchy on the outside, tender inside, and dangerously snackable.
Ingredients
2½ cups all-purpose flour
2¼ teaspoons active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
3 tablespoons olive oil
½ cup finely chopped green olives
¼ cup grated parmesan cheese
½ teaspoon garlic powder
Optional flaky salt or sesame seeds for topping
Instructions
In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy. This activates the yeast and ensures a good rise.
Add the flour, salt, olive oil, garlic powder, chopped olives, and parmesan cheese to the yeast mixture. Stir until a soft dough forms, then gently knead in the bowl until smooth and slightly elastic.
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch the dough down gently and turn it out onto a lightly floured surface. Roll it into a rectangle about ½ inch thick.
Cut the dough into thin strips, about ½ inch wide. Twist each strip slightly for a rustic look and place them spaced apart on a baking surface.
Cover loosely and let the sticks rest for 15 minutes while the oven preheats to 400°F (205°C). This short rest helps them puff slightly.
Brush the sticks lightly with olive oil and sprinkle with flaky salt or sesame seeds if desired.
Bake for 15–18 minutes until golden brown and crisp around the edges. Rotate halfway through for even browning.
Remove from the oven and let cool for a few minutes. The sticks will crisp more as they cool.
Serve warm or at room temperature with cheese dips, mustard, or alongside soups and salads.
Grandma’s Tips
Finely chopped olives distribute flavor without making the dough heavy.
For extra crunch, bake 2–3 minutes longer, watching closely.
These sticks store well in an airtight container for up to 3 days.
