Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) warm water ,

  2. 110 to 115 degrees F

  3. 1 envelope(s)

  4. rapid-rise yeast (2 teaspoons)

  5. 1 1/3 cup(s) all-purpose flour

  6. 1/2 cup(s) stone-ground yellow cornmeal (fine)

  7. 1 1/2 ounce(s) Pecorino Romano cheese , finely grated (1/2 cup)

  8. Salt

  9. Pepper

  10. 2 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Line 2 large cookie sheets with parchment paper.

  2. In small bowl, combine water and yeast. Let yeast mixture stand 10 minutes or until foamy.

  3. Meanwhile, in large bowl, with fork, stir flour, cornmeal, Pecorino, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oil to yeast mixture, then stir into flour mixture until evenly moistened and large clumps form. Press mixture into ball and knead until smooth and slightly elastic. Return dough to bowl, cover with plastic wrap or kitchen towel, and let rise 10 minutes.

  4. Cut dough in half. On work surface, roll 1 piece into 6-inch log; keep remaining piece covered. Cut log crosswise into twelve 1/2-inch pieces. Roll each piece into a long stick, 1/4 inch in diameter. Repeat with remaining dough, keeping sticks covered with plastic wrap.

  5. Place sticks on cookie sheets, 1/2-inch apart, and bake 20 to 22 minutes or until golden brown and crisp, rotating cookie sheets between upper and lower racks halfway through baking.

  6. Cool on wire racks. Breadsticks can be kept in an airtight container at room temperature up to 3 days.


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