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Makes about 25 breadsticks.
2 teaspoons active dry yeast 3 1/2 cups unbleached bread flour 1 1/2 cups lukewarm water, about 110°F 2 teaspoons salt Large pinch cayenne 2 tablespoons oil from the cured sun-dried tomatoes 1/3 cup sun-dried tomatoes packed in oil, drained, patted dry, minced 1 cup finely grated Parmigiano Reggiano cheese 1/2 cup semolina
In a bowl, stir together the yeast, 1/2 cup of the flour, and 1/2 cup warm water. Let stand until the mixture bubbles and rises slightly, 30 minutes. Add the remaining 3 cups flour, 1 cup warm water, the salt, cayenne, and sun-dried tomato oil, and stir together to form a ball. Knead on a lightly floured surface, kneading in the minced sun-dried tomatoes and Parmigiano gradually, until smooth and elastic, 7 to 10 minutes. Alternately this can be made in an electric mixer on slow speed using the dough hook, kneading for 5 minutes. Using your hands, shape the dough into a 15- x 5-inch rectangle. Brush with oil, cover loosely with plastic wrap, and let rise in a warm place, about 75°F until double in volume, 1 to 1 1/4 hours. Place a pizza steel on the bottom shelf of the oven and preheat to 450°F. Sprinkle both sides of the dough with the semolina. Cut the dough into 5 equal 1-inch strips in the long direction. Cut the dough crosswise into 5 sections. This will make 25 pieces. Pick up each piece of dough and roll and stretch to fit the width of a baking sheet, about 8 to 10 inches long. Place in a single layer, 1 inch apart, on an oiled baking sheet. Bake in the middle shelf of the oven until light golden, 10 to 12 minutes. Remove the breadsticks from the baking sheet and place directly onto the baking stone and bake until golden and crisp, 3 to 5 minutes. Remove from the oven and cool on a cooling rack. Makes 25 breadsticks
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