Parmesan Breadsticks
3 Hours | Serves 6
500 g Unbleached All-Purpose Flour
2 tsp Dry Active Yeast
1⅓ cups Warm Water (110 degrees)
1 Tbsp Granulated Sugar
1 Garlic Clove Peeled for Rubbing the Baked Bread
Freshly Grated Parmesan Cheese for Topping the Baked Bread
2 Tbsp Extra Virgin Olive Oil Plus Extra for Rising and Baking
2 tsp Kosher Salt Plus Additional for Seasoning the Risen Dough
Coarse Ground Black Pepper for Seasoning the Risen Dough
Start by preparing the dough for the first rise. Place the yeast and sugar in a bowl with the warm water. Stir, cover with plastic wrap, and let sit for 10 minutes to activate.
In a large mixing bowl, mix the flour and kosher salt together. Make a well in the middle.
After the yeast has activated, add the water/yeast mixture in the flour well, and add the extra virgin olive oil. Use a wooden spoon to slowly bring the wet and dry ingredients together.
Once the ingredients start to combine, quickly work the ingredients together until all of the ingredients are incorporated. The dough will seem too wet at first. Try to avoid adding additional flour.
Transfer the dough to a floured work surface. Knead the dough continuously by hand for 10 minutes. Rub extra virgin olive oil in a clean mixing bowl. Place the dough ball in the bowl, and coat both sides with extra virgin olive oil. Cover tightly with plastic wrap and set in a warm, dry place for 1-1½ hours to double in size.
Apply extra virgin olive oil to the bottom and sides of a sheet pan. Punch the risen dough down, and transfer to the sheet pan. Using your hands, press the dough to the sides to fit the pan. This will take a few minutes as the dough will tend to spring back. Cover the pan with a towel, and set back in a warm, dry place for 30 minutes.
Preheat the oven to 450 degrees.
Remove the towel, and press the dough to the edges of the pan and dimple the top of the dough with your fingers. Generously drizzle extra virgin olive oil over the top of the dough, allowing some to pool up in the dimples. Sprinkle kosher salt and black pepper over the entire top of the dough.
Bake for 15 minutes.
Transfer the baked bread from the sheet pan to a cooling rack. Rub the top of the bread with the garlic clove.
While still warm, top the bread with your preferred amount of freshly grated Parmesan cheese.
Cut into sticks and serve as is or with basil pesto, marinara or your favorite dipping sauce.
500 g Unbleached All-Purpose Flour
2 tsp Dry Active Yeast
1⅓ cups Warm Water (110 degrees)
1 Tbsp Granulated Sugar
1 Garlic Clove Peeled for Rubbing the Baked Bread
Freshly Grated Parmesan Cheese for Topping the Baked Bread
2 Tbsp Extra Virgin Olive Oil Plus Extra for Rising and Baking
2 tsp Kosher Salt Plus Additional for Seasoning the Risen Dough
Coarse Ground Black Pepper for Seasoning the Risen Dough
Start by preparing the dough for the first rise. Place the yeast and sugar in a bowl with the warm water. Stir, cover with plastic wrap, and let sit for 10 minutes to activate.
In a large mixing bowl, mix the flour and kosher salt together. Make a well in the middle.
After the yeast has activated, add the water/yeast mixture in the flour well, and add the extra virgin olive oil. Use a wooden spoon to slowly bring the wet and dry ingredients together.
Once the ingredients start to combine, quickly work the ingredients together until all of the ingredients are incorporated. The dough will seem too wet at first. Try to avoid adding additional flour.
Transfer the dough to a floured work surface. Knead the dough continuously by hand for 10 minutes. Rub extra virgin olive oil in a clean mixing bowl. Place the dough ball in the bowl, and coat both sides with extra virgin olive oil. Cover tightly with plastic wrap and set in a warm, dry place for 1-1½ hours to double in size.
Apply extra virgin olive oil to the bottom and sides of a sheet pan. Punch the risen dough down, and transfer to the sheet pan. Using your hands, press the dough to the sides to fit the pan. This will take a few minutes as the dough will tend to spring back. Cover the pan with a towel, and set back in a warm, dry place for 30 minutes.
Preheat the oven to 450 degrees.
Remove the towel, and press the dough to the edges of the pan and dimple the top of the dough with your fingers. Generously drizzle extra virgin olive oil over the top of the dough, allowing some to pool up in the dimples. Sprinkle kosher salt and black pepper over the entire top of the dough.
Bake for 15 minutes.
Transfer the baked bread from the sheet pan to a cooling rack. Rub the top of the bread with the garlic clove.
While still warm, top the bread with your preferred amount of freshly grated Parmesan cheese.
Cut into sticks and serve as is or with basil pesto, marinara or your favorite dipping sauce.