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Fennel Seed and Rosemary Breadsticks

Fennel Seed and Rosemary Breadsticks Recipe

  • 1 envelope (¼ ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (about 110°)
  • ¼ cup extra virgin olive oil
  • 2 cups all-purpose flour, or more as needed
  • ½ cup whole wheat flour
  • ½ cup polenta or coarsely ground yellow cornmeal
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon finely chopped orange zest
  • 1 teaspoon table salt
  • Olive oil, for rising the dough
  • 1 large egg, beaten
  • Fennel seeds
  • Coarse sea salt
  • Extra virgin olive oil, for serving (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 67kcal (3%)
Total Fat 3g (4%)
Saturated Fat 0g (2%)
Cholesterol 7mg (2%)
Total Carbohydrate 9g
Dietary Fiber 1g
Sugars 0g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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