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Focaccia Breadsticks

Dress up plain breadsticks with this quick-and-easy recipe that calls for dried tomatoes, Romano cheese, and rosemary. Use the make-ahead option when time is short.

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  • Makes: 20 servings
  • Prep: 20 mins
  • Bake: 12 mins 350°F

Focaccia Breadsticks



  1. Drain dried tomatoes, reserving 4 teaspoons of the oil. Finely snip tomatoes. Combine tomatoes, cheese, rosemary, pepper, the reserved oil, and 4 teaspoons water in a mixing bowl. Set aside.
  2. Unroll dough on a lightly floured surface. Roll each portion into a 10x8-inch rectangle. Spread tomato mixture crosswise over half of each rectangle. Fold in half; cut rectangles lengthwise into 1/2-inch wide strips and twist 2 or 3 times.
  3. Preheat oven to 350F. Place the twisted dough strips about 1 inch apart on lightly oiled baking sheets. Bake for 12 to 15 minutes or until golden brown. Transfer breadsticks to a wire rack. Cool completely. Makes 20 breadsticks.

From the Test Kitchen

Wrap baked and cooled breadsticks in a single layer in heavy foil. (Or, place breadsticks in freezer container, separating layers with waxed paper.) Seal, label, and freeze for up to 1 month. TO REHEAT, wrap desired number of frozen breadsticks in foil. Bake in a 350F oven about 15 minutes or until heated through.

Nutrition Facts (Focaccia Breadsticks)

    Per serving:
  • 84 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 2 mg chol.,
  • 209 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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