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Sprinkle yeast over warm milk then sprinkle sugar over yeast in electric mixer bowl. Let proof for 3-4 minutes. With mixer on low speed, mix in 1 cup of the flour, olive oil, and salt. Increase speed to medium and beat until smooth. Beat in remaining flour and mix just until incorporated. Cover and let rise in warm place until double, about 45 minutes.
Preheat oven 400 degrees F. Line two insulated baking sheets with parchment paper.
Sprinkle work surface with extra flour. Punch down dough and transfer it to the work surface, kneading it by hand for 3-5 minutes, or until dough is soft and workable.
Divide dough into 16 equal pieces (about 2-ounces each). Roll each piece into a ball then roll between the palms of your hands into 7-inch long sticks. Place sticks on the baking sheet, placing them 2-inches apart. Cover and let rise for 15 minutes.
Bake until crust is light golden brown, about 12-13 minutes.
Remove from oven and immediately brush with melted butter and sprinkle with garlic salt.