Romano Herb Bread Sticks with Truffle Dipping Oil

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Bread Twists:

1 1/2 cups warm water

1 tablespoon instant yeast

2 tablespoons honey

3 1/2 cups flour

1 teaspoon salt

1/4 cup freshly grated Romano cheese

2 teaspoons fresh chopped rosemary

1 teaspoon fresh minced garlic

1 tablespoon honey

2 tablespoons fresh chopped parsley (for garnish)

2 tablespoons freshly grated Romano cheese (for garnish)

3 tablespoons melted butter (for garnish)

Mix all the ingredients to combine except melted butter, extra Romano cheese, and chopped parsley. Add more flour if dough is too wet. Knead dough for 5 minutes. Let it rest for 10 minutes.

Preheat oven to 375 F

Line a large baking sheet with parchment paper.

Roll out dough on a lightly floured surface (about 1/2 - inch thick). Cut into 1/2 - inch strips with a pizza cutter. Fold strip in half. Twist each strip tightly (refer to picture) and put on the baking sheet. Put in a warm, draft-free space until they double in size (about 60 minutes). Brush each with melted butter and sprinkle with fresh parsley and grated Romano cheese. Bake for about 15 to 20 minutes until golden. Remove from the oven and brush with more melted butter then grate extra Romano on top to serve.

Dipping Oil:

1/2 cup Black Truffle flavored Olive Oil

1 tablespoon fresh chopped rosemary

1 tablespoon fresh chopped parsley

1 teaspoon fresh minced garlic

Sea salt and black pepper to taste

On low heat, warm the oil (about 10 minutes). Remove from the heat and add the rest of the ingredients. Season with sea salt and black pepper.

*This can be done ahead of time and store in an airtight container in the pantry. 

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