Dominos Style No-Garlic Cheese Breadsticks Recipe
|for the dough|
|2½||cups of all purpose flour|
|¾||cup of warm water|
|1||teaspoon of instant yeast|
|1||teaspoon of salt|
|1||teaspoon of mixed herbs/ oregano|
|1||teaspoon of granulated sugar|
|4||tablespoons of olive oil|
|for the filling|
|1||tablespoon of butter|
|½||cup of chopped fresh coriander|
|½||teaspoon of crushed pepper|
|100||grams of mozzarella, grated|
|1||teaspoon of parmesan cheese, grated|
|1||tablespoon of oregano or mixed herbs|
|1.||Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.|
|2.||prepare the dough|
|3.||In a large mixing bowl, mix &frac1/2; cup flour, sugar and yeast with the water and keep aside covered for 1 hour or till the mixture is bubbly.|
|4.||Add the remaining flour and rest of the ingredients to the yeast mixture. Knead to form a smooth and soft dough. You may add flour or water to achieve the smooth consistency. The dough shouldn't be sticky but should be very smooth and malleable.|
|5.||Keep it aside for 30 minutes and then place it covered in a greased bowl in the fridge overnight for the flavors to develop (minimum 6 hours).|
|6.||When ready to bake, remove the dough from the refrigerator for 1 hour.|
|7.||how to assemble the sticks|
|8.||Divide the dough into two. Sprinkle the work surface with semolina.|
|9.||Transfer one portion of the dough onto a floured surface and roll it gently into a disk about ½ inch thick. Apply more flour but sparingly if the dough is sticky.|
|10.||Place half of the mozzarella towards one side (semi-circle) and sandwich the mozzarella slice between halves of the circular dough disc.|
|11.||Turn over one half of the disk onto the other to form a semicircle.|
|12.||Place a parchment sheet in the baking tray, transfer the prepared semi circle dough onto the baking tray.|
|13.||Spread half the salted butter over the folded semi-circle and sprinkle the parmesan cheese, mixed herbs & crushed pepper over.|
|14.||Using a dough scraper, gently cut the semi-circle into sticks. Do not separate each stick but allow them to rise for 20 minutes in a warm place as semi-circle only.|
|15.||Repeat for remaining dough ball.|
|16.||bake the sticks|
|17.||While the sticks are proofing, preheat the oven to 350°F (180°C).|
|18.||Bake at 350°F (180°C) for 20 to 25 minutes, until the bread is golden brown. Don't allow them to become over brown or they will dry up.|
|19.||Serve warm with garlic spread or mayonnaise or simply have it plain with tea.|
Semolina makes the crust crisp.
You can add garlic. Since I do not eat garlic, I have skipped it.
You can even bake on the backside of a baking tray/ or a round pan for easy slipping of bread.
The success of these sticks lies in using dough scraper and not ripping the dough for anything.
No-garlic sticks will stay fresh for 24 hours in an airtight container at room temperature. Don’t place in the fridge.
No-garlic sticks freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge.
It’s ok to leave the dough for rising at room temperature, however I highly recommend letting it rise in refrigerator overnight, it becomes far easier to work with.
I love to play with the flavour of the sticks. You can keep it simple or adapt the recipe with more filling options.
You can make the same recipe into pull-apart rolls or replace the filling with your choice of ingredients like pista, raisins, cinnamon, powdered sugar, etc
An easy and tasty recipe for people who avoid garlic in their food but relish cheese breadsticks.
It makes for an ideal snack recipe for adults and kids alike.
You can replace half of all purpose flour with same quantity of whole wheat flour to give it a healthy twist.
Measure the ingredients correctly. Use standard cups and spoon measures to measure them.
All the ingredients must be at room temperature.
Use best quality ingredients to make this cake.
After adding the flour, do not overmix the batter.
This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.