What's soft and squishy on the inside with a delightfully crispy and tangy exterior?
Romano Bread Sticks
I have been loving these all week long. I've made them twice and we've had them heated up the day after each time. The only thing I'd do differently is wait a few minutes after they come out of the oven to avoid compression of very hot bread and that's only if I was going to take a picture again. Otherwise, they are exactly like I like them.
I'm pretty sure you'll like them too.
Romano Bread Sticks
For the dough
8 ounces of bread flour
1 teaspoon of yeast
1/2 teaspoon of salt
2 tablespoons of olive oil
6-7 ounces of warm water
For the topping:
1/2 cup of finely, fresh grated Pecorino Romano cheese
1 tablespoon of butter, melted
1 teaspoon of coarse sea salt
Garlic powder (to taste, I only like a few shakes)
1. In a bowl, combine the flour, yeast and salt. Mix in the olive oil and add the water slowly until the dough comes together in a shaggy ball. You may need a little more or a little less water depending on how 'thirsty' your flour is.
2. Knead the dough by hand 8 to 10 minutes or by machine 7 to 8 minutes or until the dough is soft, smooth and supple. It should not feel sticky or tacky. Place in an oiled bowl, turn once to coat and cover with plastic wrap. Let it rise for approximately 2 hours or until doubled in size.
3. Preheat the oven to 450. On a pizza pan or a flat cookie sheet, carefully turn out the dough. Trying to degas as little as possible, shape the dough into a 9-inch circle. Mist with spray oil and allow to rise 45-60 minutes uncovered. It will get quite puffy looking.
4. Brush the butter on top of the dough from edge to edge. It might look like a lot but don't worry. It will be worth it. Sprinkle a few shakes of garlic powder across the top, as much as you like if you really like garlic or just a bit if you want only a hint of the flavor. Sprinkle the teaspoon of coarse sea salt across the top. Evenly spread the Romano Cheese on top.
5. Bake for 15-20 minutes in a 450 degree oven or until the top is golden brown. Serve hot. Good with marinara sauce but not needed. Also, good re-heated the next day.
Makes 6 large bread sticks.