Rialto Restaurant & Bar

Reserve a table

1 teaspoons instant yeast

2 teaspoons sugar

4 ¼ cups all-purpose flour

1 cup warm water, at 72 F

10 tablespoons grated parmesan cheese

2 teaspoons kosher salt

1/3 cups extra-virgin olive oil

2 teaspoons fennel seeds

 

In a large bowl, mix together the yeast, sugar and 1 ½ cups flour.  Stir in the water and mix until smooth.  Cover and allow to proof until doubled.  About 1 ½ hours.

Add the remaining ingredients and mix 9 minutes on low speed, until smooth. Place in an oiled bowl, cover with a clean dish towel, and let proof until doubled, about 2 hours. Punch down and refrigerate overnight.

Cut the dough into 2 pieces.  Roll out each piece to a square shape ¼-inch thick.   Cut into ¼- inch strips and lay on a sheet pan that is lined with parchment paper.  Allow to proof 30 min.

Bake at 325°F for 10 minutes.  Reduce the temperature to 300°F and bake 10 minutes.

Then rotate pans top to bottom, reduce temperature to 275°F and bake for another 10 minutes.

Turn oven off with door open and leave bread sticks to dry for 10 minutes. They should be golden brown and crisp. Let cool completely on a rack.

Serve standing up in a glass or a vase with a vodka gimlet or a really good glass of red wine.