Pull-Apart Breadsticks

Step 1

To make this recipe, start by preparing one batch of the Master Bread Dough.

Step 2

Lightly coat an 18x13" rimmed baking sheet with extra-virgin olive oil. Lightly flour work surface with bread flour and turn Master Bread Dough out onto surface. Shape dough into a 1"-thick rectangle. Use a chef’s knife or bench scraper divide vertically into 6 pieces. Stretch each piece to 12". Arrange on baking sheet, allowing pieces to touch.

Step 3

Brush tops of breadsticks liberally with oil and cover with a kitchen towel. Let rest in a warm, draft-free spot until soft to the touch, 1½–2 hours.

Step 4

Meanwhile, finely chop 2 oil-packed Calabrian chiles or 2 strips roasted red peppers from a jar and measure out 2 Tbsp. Finely chop ¼ red onion and 3 garlic cloves. Coarsely chop ¾ cup pitted Kalamata olives.

Step 5

Place a rack in middle of oven; preheat to 450°. Top breadsticks with garlic, then olives, chiles, and onion, pressing gently into dough to adhere. Drizzle with remaining 2 Tbsp. extra-virgin olive oil and sprinkle with dried oregano and flaky sea salt. Bake until golden brown, about 25 minutes.