Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields12 Servings
 1 package Dry Active Yeast, (or 2 1/4 teaspoons)
 1 ½ cups Warm Water
 1 tbsp Granulated Sugar
 4 cups Bread Flour
 1 tbsp Fine Sea Salt
 ¼ cup VSOP Organic Garlic Extra Virgin Olive Oil
 1 tsp Granulated Garlic
 ½ cup Pecorino Romano Cheese, grated
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
1

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.

2

Combine the water/yeast with the flour, salt and 1/4 cup FS17 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.

3

Preheat the oven to 375 degrees Fahrenheit.

4

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.

5

Brush the bread sticks with the remaining FS17 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 FS17 and serve warm.

Ingredients

 1 package Dry Active Yeast, (or 2 1/4 teaspoons)
 1 ½ cups Warm Water
 1 tbsp Granulated Sugar
 4 cups Bread Flour
 1 tbsp Fine Sea Salt
 ¼ cup VSOP Organic Garlic Extra Virgin Olive Oil
 1 tsp Granulated Garlic
 ½ cup Pecorino Romano Cheese, grated
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil

Directions

1

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.

2

Combine the water/yeast with the flour, salt and 1/4 cup FS17 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.

3

Preheat the oven to 375 degrees Fahrenheit.

4

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.

5

Brush the bread sticks with the remaining FS17 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 FS17 and serve warm.

Garlic & Pecorino Romano Breadsticks

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