- Ingredients
- 4 cups bread flour
- 1 1/2 cups warm water
- 1/4 cup + 2 tablespoons EVOO
- 1 tablespoon kosher salt
- 1 tablespoon graulated sugar
- 2 1/4 teaspoons or 1 packet of active dry yeast
- 1 teaspoon granulated garlic
- 1/2 cup grated Pecorino Romano
Directions
- Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.
- Combine the water with flour, salt and 1/4 cup EVOO.
- Knead for five minutes until the dough is smooth and elastic.
- Allow to rise for one 1 1/2 hours or until doubled in bulk.
- Preheat the oven to 375.
- Divide the dough in half, and those pieces in half again, and then in half again. Roll out each piece in to a long rope. Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
- Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.
- Bake for 35 minutes or until light golden brown.
- Upon removing the bread sticks. brush each one more time with EVOO and serve warm.