I wanted to make cheese breadsticks over the weekend.  I started experimenting with different dough to use but I couldn’t find the right one: one that is soft and crunchy at the same time.  I tried the olive oil dough I used for my grilled garden pizza recipe, stretched a one-pound portion over a small baking pan and left it alone to rise. Then I forgot about it and by the time I added the herbs and spices, it wasn’t as soft as I wanted it to be.  It was more crusty (like a pizza) than soft (like bread).  Oh well… the resulting focaccia wasn’t all that bad.  My friends ate them (that is why they are my friends!) and seem to enjoy the crunchy goodness.  I’ll keep experimenting…

Ingredients:

• 1 lb olive oil dough
• 1/3 cup roasted tomatoes or crushed tomatoes
• 2 tbs herb de provence
• 1 tbs coarse sea salt
• dash of pepper
• 1/3 cup olive oil

Directions:

1. Place an empty baking pan (or roasting pan) on one of the shelves of the oven. Preheat oven to 425F.
2. Prepare bread. Pour 1 tbs olive oil on  a  9 1/2 by 13 baking sheet, spreading all ove the bottom.  Roll out dough into a rectangle about the size of the baking sheet.  Place dough on the baking sheet, cover loosely with plastic wrap and let rise until dough is touching sides of the pan, about 20 – 30 minutes.
3. When dough is ready, pour the rest of olive oil on top of dough.   Spread the roasted tomatoes then add the herb de provence, salt and pepper.
4. Place dough in oven. Pour one cup warm water on the empty baking pan and immediately close the oven door.
5. Bake for 20 – 25 minutes or until sides of bread are lightly browned. Cool in wire rack before cutting into strips or squares.

Related Posts

• Grilled Garden Pizza
• Homemade Herbed Mozzarella and Tomato Salad
• Homemade Mozzarella Cheese
• Osso Buco
• Foodbuzz Tastemaker: Alexia Gourmet Foods