Cheese Breadsticks
Makes 16 breadsticks
  • 2½ cups (313 grams) all-purpose flour, plus more for dusting
  • 1 cup (155 grams) semolina flour
  • 3 teaspoons (9 grams) kosher salt, divided
  • 2 teaspoons (6 grams) instant yeast
  • 2 teaspoons (8 grams) granulated sugar
  • 1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C)
  • 2 tablespoons (28 grams) extra-virgin olive oil
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 1 tablespoon (10 grams) minced garlic
  • ½ teaspoon dried Italian seasoning, plus more for sprinkling
  • 2 cups (226 grams) shredded whole-milk mozzarella cheese
  • 1 cup (113 grams) shredded Gruyère cheese
  • Freshly grated Parmesan cheese, for sprinkling Marinara sauce, to serve
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, 2½ teaspoons (7.5 grams) salt, yeast, and sugar. Make a well in center; add 1¼ cups (300 grams) warm water and oil. Using a spatula or wooden spoon,’ stir until a shaggy dough forms. Turn out dough onto a lightly floured surface. Using floured hands, flatten dough until about 1 inch thick. Fold dough in half toward you; using heels of your hands, push dough away from you. Turn 90 degrees, and repeat procedure until smooth and elastic, 5 to 6 minutes, lightly flouring surface and hands as needed. (See PRO TIP.)
  3. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  4. In a small bowl, stir together melted butter, garlic, Italian seasoning, and remaining ½ teaspoon (1.5 grams) salt.
  5. Punch down dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 16×11-inch oval. Place on prepared pan. (Remeasure to make sure dough is still 16×11 inches.) Dock dough all over 1 inch apart. Brush dough with butter mixture. Sprinkle with mozzarella and Gruyère.
  6. Bake until bottom crust is golden brown and cheese is melted, 20 to 25 minutes. Let cool for 5 minutes. Sprinkle with Parmesan and Italian seasoning. Cut in half lengthwise, and cut each half into 2-inch sticks. Serve hot with marinara sauce.
PRO TIP- This recipe calls for steady kneading. Don’t rush—you can go from smooth to tearing the dough pretty quickly. Go slow and pay attention to your dough. Re-flour your hands when the dough tears as you pull your hands away. You will need to re-flour your hands and surface a lot in the beginning and sparingly toward the end. It starts to get smooth around 4 minutes, but it is not elastic yet. Knead for about 1 minute more, and it gets smoother and elastic. Perform a finger dent test to make sure the dough is ready: gently press your finger about ½ inch into the surface. If your dough has been properly kneaded, you should be able to watch the dough spring back completely.
Recipe by Bake from Scratch at