- 1 teaspoon active dry yeast
- 1/2 warm water (about 110 degrees F)
- 1/2 teaspoon sugar
- 1/4 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh fennel leaves
- 1/2 teaspoon salt
- 1 teaspoon Emeril's Creole Seasoning
- 1 cup plus 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
In a bowl dissolve the yeast in the water. Add the sugar, Parmesan, garlic, and fennel leaves, and and mix until thoroughly blended. Set aside for about 5 minutes until yeast becomes active, Once a few bubbles or foam appears, using a wooden spoon, mix in the flour, salt and Creole seasoning until thoroughly incorporated. Transfer the dough to a lightly floured work surface and knead gently. Donít overmix. Return the dough to the bowl, cover with a kitchen towel and set aside in a warm draft-free area until it increased by half, about 1 1/2 hours.
Preheat the oven to 400° F.
On a lightly floured surface, pat out the dough with your hands until you have a rough square about 8 by 8 inches. Use a pastry cutter to cut 8 equal strips of the dough, and with lightly floured hands roll each one out into a skinny log about 13 to 14 inches long.
Place the sticks on a baking sheet lined with parchement paper, brush them with the olive oil, sprinkle them lightly with the kosher salt. Set them aside for 20 minutes to proof. Bake until brown, for about 15 minutes. Remove from the oven and serve warm.
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