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Parmigiano and Black Peppercorn Breadsticks

Source: Weir Cooking: Recipes From the Wine Country
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Active Time:  30 Minutes
Total Time:  2 Hours 15 Minutes
  Makes 25 breadsticks
Most Americans think of breadsticks as tasteless pencil-like sticks of toast wrapped in waxy envelopes and served with antipasti at tacky Italian restaurants. But when homemade breadsticks are flavored with Parmigiano and a good dose of coarsely cracked peppercorns and served hot from the oven, there's no comparison. Serve them simply with drinks or as an accompaniment to soups, salads, or of course, a platter of antipasti.
2 teaspoons active dry yeast
3 1/2 cups unbleached bread flour
1 1/2 cups lukewarm water, about 110 degrees
2 teaspoons salt
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons coarsely ground black pepper
1/4 teaspoon cayenne
1 cup finely grated parmigiano reggiano cheese
1/2 cup semolina
Parmigiano and Black Peppercorn Breadsticks Recipe at
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 cup flour, 1 cup warm water, the salt, pepper, cayenne, and olive oil, and stir together to form a ball. Knead on a lightly floured surface, kneading in the 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 an 15- x 5-inch rectangle. Brush with oil, cover loosely with plastic wrap, and let rise in warm place, about 75 degrees F, until doubled in volume, 1 to 1 1/4 hours.

Place a pizza stone on the bottom shelf of the oven and preheat to 450 degrees 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 brown and crisp, 3 to 5 minutes. Remove from the oven and cool on a cooling rack.

Recipe reprinted by permission of Time/Life. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 25 breadsticks
Calories: 81
Sodium: 187mg
Fiber: 1g
Carbohydrates, Total: 14g
Protein: 2g
% Cal. from Fat: 22%
Fat. Total: 2g
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