Rosemary and Sea Salt Savory Potato Breadsticks

1.In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.

2.Add the mashed potatoes, olive oil, fine sea salt, all-purpose flour, and bread flour to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.

3.Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. It will be slightly softer than standard bread dough due to the potato.

4.Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5.Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.

6.Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, approximately 1/4 inch (6mm) thick.

7.Using a pizza cutter or sharp knife, cut the dough into strips about 1/2 inch to 1 inch wide, depending on your desired breadstick thickness.

8.Gently twist each strip 2-3 times to create the classic breadstick shape. Place the twisted strips onto the prepared baking sheets, leaving a little space between them.

9.In a small bowl, mix the melted butter (or oil) with the chopped fresh rosemary. Brush the tops of the breadsticks generously with the rosemary mixture.

10.Sprinkle the coarse sea salt evenly over the tops of the breadsticks.

11.Bake for 12-15 minutes, rotating the sheets halfway through, until the breadsticks are golden brown and crispy on the edges.

12.Remove from the oven and let cool slightly on the baking sheets before serving warm.