This breadstick recipe uses the pizza dough setting on your bread machine. The reason why is that there is not a rising cycle, just a mixing and kneading cycle to make the dough. The dough is then rolled out on a floured surface and topped with a variety of toppings. It’s then cut into fairly wide strips and allowed to rise before finishing in a conventional oven. What’s wonderful about this breadstick style is that it’s so easy and you can dip the soft breadsticks into a marinara, cheese sauce, or something as simple as melted butter or olive oil. They’re also a great accompaniment as-is to a traditional pasta meal, salads or soups and stews. That’s up to you.
Add the dough ingredients to the bread pan and select the pizza dough cycle.
When done, drop onto a floured surface and roll out into the shape and size of your baking sheet. Preheat oven to 400° F./205° C.
Place the dough onto a lightly oiled baking sheet and let rise for 25 minutes.
Glaze with the olive oil and top with the mozzarella, parmesan and the oregano or basil. Remove the dough to a cutting board and use either a knife or a pizza wheel to cut into strips about 6 inches long and 1 inch wide. You want to move the dough to a cutting board so you don’t cut grooves in your baking sheet, but if you start the whole process on a cutting board the dough could stick.
Carefully return the dough strips to the oiled baking sheet and bake at 400° F./205° C. for 15 to 20 minutes until the cheese is melted and slightly browned.
Serve with the sauce of your choice or as a side for a meal. If you want, you can skip the toppings altogether but I think the toppings make these breadsticks special.