1 package dry yeast (about 2 1/4 tsp.)
1 1/3 C. warm water (100° to 110°)
3 1/2 C. bread flour, divided
2 T. extravirgin olive oil
2 tsp. coarsely ground black pepper
1 3/4 tsp. salt
3/4 tsp. crushed red pepper
1 C. (4 oz.) grated fresh pecorino Romano cheese
Cooking spray
2 T. ground semolina (can sub cornmeal)

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring C.; level with a knife. Add 1/2 C. flour to yeast mixture, stirring with a whisk. Let stand 30 minutes. Add remaining 3 C. flour, olive oil, black pepper, salt, and red pepper; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); cover and let rest 10 minutes. Knead in half of cheese; cover and let rest 5 minutes. Knead in remaining cheese. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Preheat oven to 450°. Sprinkle 1 T. semolina onto each of 2 baking sheets. Cut dough in half lengthwise to form 2 (12 x 4-inch) rectangles. Cut each rectangle crosswise into 12 (1-inch-wide) strips. Working with 1 strip at a time (cover remaining dough to prevent drying), gently roll each strip into a 15-inch-long rope. Place rope on prepared pan, and repeat procedure with remaining strips, placing 12 on each pan. Cover and let dough rise 20 minutes. Uncover dough; bake each pan at 450° for 12 minutes. Remove breadsticks from pans; cool completely on wire racks.

Yield: 24 servings
Serving size: 1 breadstick

Calories: 99
Fat: 2.4g
Fiber: .7g