Spicy Peppercorn And Pecorino Breadsticks Recipe

Name: Spicy Peppercorn And Pecorino Breadsticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 1/3 cups warm water (100u00b0 to 110u00b0); 3 1/2 cups bread flour, divided; 2 tablespoons extravirgin olive oil; 2 teaspoons coarsely ground black pepper; 1 3/4 teaspoons salt; 3/4 teaspoon crushed red pepper; 1 cup (4 ounces) grated fresh pecorino Romano cheese; Cooking spray; 2 tablespoons ground semolina

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1 1/3 cups warm water (100u00b0 to 110u00b0)
3 1/2 cups bread flour, divided
2 tablespoons extravirgin olive oil
2 teaspoons coarsely ground black pepper
1 3/4 teaspoons salt
3/4 teaspoon crushed red pepper
1 cup (4 ounces) grated fresh pecorino Romano cheese
Cooking spray
2 tablespoons ground semolina

1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Add 1/2 cup flour to yeast mixture, stirring with a whisk. Let stand 30 minutes. Add remaining 3 cups flour, olive oil, black pepper, salt, and red pepper; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); cover and let rest 10 minutes. Knead in half of cheese; cover and let rest 5 minutes. Knead in remaining cheese.
2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface.
3
Preheat oven to 450u00b0.
4
Sprinkle 1 tablespoon semolina onto each of 2 baking sheets. Cut dough in half lengthwise to form 2 (12 x 4-inch) rectangles. Cut each rectangle crosswise into 12 (1-inch-wide) strips. Working with 1 strip at a time (cover remaining dough to prevent drying), gently roll each strip into a 15-inch-long rope. Place rope on prepared pan, and repeat procedure with remaining strips, placing 12 on each pan. Cover and let dough rise 20 minutes.
5
Uncover dough; bake each pan at 450u00b0 for 12 minutes. Remove breadsticks from pans; cool completely on wire racks.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1 1/3 cups warm water (100u00b0 to 110u00b0), 3 1/2 cups bread flour, divided, 2 tablespoons extravirgin olive oil, and more.

Yes, Spicy Peppercorn And Pecorino Breadsticks falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spicy Peppercorn And Pecorino Breadsticks

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