Roast your garlic if not done already (this will increase recipe time). See notes for link on how to do this.
Remove the garlic cloves from the garlic skins and roughly chop them.
Put all of the ingredients in a bowl of a stand mixer with the dough hook attachment.
Blend on low speed until well combined, approximately 2 minutes.
Increase the speed to medium-low and mix another 5 minutes.
Cover the dough in a bowl with plastic wrap and let sit for an hour at room temperature. It will not rise because it is instant yeast, but this resting time will relax the gluten.
Preheat oven to 375F.
Prepare two baking sheets by lining them with parchment paper.
Cut the dough into 24 pieces (or use a scale and make each piece around 25 grams). Roll each piece into a thin, long log or snake shape with your hands. Make them however long and thick as you want, knowing they will become thicker when baking (see note).
Place on the baking sheet and repeat for all dough pieces, placing them approximately an inch apart.
Once one sheet is done, brush them with a little more olive oil and a light sprinkle of salt.
Bake for approximately 20 minutes until starting to turn a golden brown.
While the first tray of breadsticks are cooking, roll out the second tray. Brush with oil and salt.
Cool the breadsticks on a wire rack. They can be stored in an airtight container up to 5 days.
Notes
I made my breadsticks as long as a baking sheet is wide (the long edge) because I wanted long and thin breadsticks. You can make them however long or short, thin or thick, as you want. But it will adjust the baking time and quantity.The thinner and lighter cook the breadsticks have, the more likely they are to break.Easily make homemade roasted garlic! I love to add it to SO many Italian dishes.