Parmesan Bread Twists

Ingredients

Water 500 ml

Dry yeast 1 tbsp

Sugar 1/2 tsp

Olive oil 2.5 tbsp

Flour 700 g

Sea salt 2 tsp

Parmesan cheese 1 cup

Rosemary 4 tbsp

Ground black pepper 1/2 tsp

Garlic 4 cloves

Mix warm water, yeast, and sugar, cover, and place in a warm place for 10-15 minutes, until foamy. Add olive oil. Mix flour and salt, then gradually add the yeast mixture, stirring with a wooden spoon until smooth. Then, mix in a food processor at medium speed for 4 minutes.

 The dough should gather in the center of the bowl (it shouldn't stick to the sides) and feel soft and slightly sticky. Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours, or until it doubles in size.

By the way, you can punch down this dough and store it in the refrigerator for 2-3 days, then bring it to room temperature before cutting it.

While the dough is rising, combine the rosemary, salt, pepper, and grated Parmesan. In another bowl, combine ½ cup of olive oil and garlic.

Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper. Divide the dough in half, covering the other half with plastic wrap to prevent it from drying out. On a floured surface, roll the dough into a rectangle, approximately 25 x 35 cm (10 x 14 inches). If the dough is difficult to roll out, cover it with plastic wrap and let it rest for 10-12 minutes. 

Generously sprinkle most of the dough with herbs and Parmesan cheese and fold the unseasoned side over it, like a book, pressing the edges firmly. Roll out the dough again, returning it to its original size. Using a pizza wheel, cut the dough lengthwise into four pieces, then cut each piece into three more strips, for a total of 12 long strips.

Then twist each strip around its own axis and place it on a baking sheet. Repeat with the second piece of dough. Brush the twists with olive oil and garlic and let them rest for 10 minutes. Bake for about 25 minutes, until golden brown. Then remove and brush generously with oil and garlic, sprinkle with grated Parmesan cheese, and the remaining salt and pepper.

Enjoy!