Recipe Adapted From Food
- All-purpose flour ~ 3 cups
- Active dry yeast ~ 11/2 tsp.
- Sugar ~ 1 tsp.
- Water, warm ~ 11/4 cups
- Salt ~ 11/2 tsp.
- Olive oil ~ 1 Tbsp.
- Garlic, minced ~ 3 Tbsp.
- Olive oil ~ 3 Tbsp.
- Rosemary, chopped ~ 1 Tbsp.
- In a large bowl, dissolve the sugar in warm water. Once the sugar has been evenly distributed throughout the water, stir in the yeast with a whisk. Let it now sit for about 5 to 10 minutes undisturbed. Once the yeast begins to form a creamy foam on the surface of the water, continue with the rest of the steps.
- Now add the flour, salt and oil to the yeast mixture, and mix until it comes together. It’s OK if it’s too sticky at this stage.
- Turn this dough onto a floured surface, and knead the dough for about 10 minutes, adding more flour as necessary, until it’s smooth and no longer sticky. Place it in a well oiled bowl, and cover it with a damp kitchen towel, for about an hour until it’s doubled in size.
- Punch down the dough, place it on a floured surface, and let it rest for about 10 minutes.
- Meanwhile, preheat the oven to 425 deg. F
- Once the dough has rested for 10 minutes, roll it to 16″ x 8″ rectangle, and brush it liberally with the topping mixture.
- Cut 16 strips of 1 inch each, and twist it by picking the ends and twisting in the opposite direction.
- Place it in a greased baking sheet, and bake for about 15 minutes until golden brown.
- Sprinkle some sea salt on the strips before placing it in the oven, for an added taste.
- As soon as it’s out of the oven (and still very hot), brush with some melted butter for an even better taste.