One variation of the basic bread recipe is this one that we do quite often. It's my version of Pizza Hut's bread sticks, a big flat bread that is cut into rectangles with spices on top. We have been known to make a meal out of this.
When I first met the Mr., he worked at a Pizza Hut.
BTW, I just heard that Pizza Hut's cheese is highly suspect.
Okay, enough Pizza Hut trivia.
Follow the basic bread instructions to STEP SIX DAY TWO (or use whatever other dough you have) and then divide the dough to two balls and let rest for at least 30 minutes before trying to stretch out.
I preheat my oven to about 425 degrees and then stretch the dough out, I suppose one could roll it, but I don't really need to.
Place the dough onto a well-floured peel and then add the toppings.
I top ours with sunflower or vegetable oil (olive oil is really good on this, but costly) and sprinkle with salt, Italian seasoning, garlic powder and Parmesan cheese.
Slip into the oven on the preheated stones* or well-greased cookie sheet and put into oven for 10-12 minutes. Take out and let cool for a few minutes before cutting.
Repeat with the other ball of bread.
When I first met the Mr., he worked at a Pizza Hut.
BTW, I just heard that Pizza Hut's cheese is highly suspect.
Okay, enough Pizza Hut trivia.
Follow the basic bread instructions to STEP SIX DAY TWO (or use whatever other dough you have) and then divide the dough to two balls and let rest for at least 30 minutes before trying to stretch out.
I preheat my oven to about 425 degrees and then stretch the dough out, I suppose one could roll it, but I don't really need to.
Place the dough onto a well-floured peel and then add the toppings.
I top ours with sunflower or vegetable oil (olive oil is really good on this, but costly) and sprinkle with salt, Italian seasoning, garlic powder and Parmesan cheese.
Slip into the oven on the preheated stones* or well-greased cookie sheet and put into oven for 10-12 minutes. Take out and let cool for a few minutes before cutting.
Repeat with the other ball of bread.
Serve with the sauce of choice!
*My "pizza stone" is nothing more than a layer of unglazed quarry tiles that stay on the bottom rack of the oven. We got a whole box of them at Lowe's for less than $20 bucks years ago. Several of them are cracked, but they work just fine.
Yum, yum.
ReplyDeleteOh inspired...my boys would love this!
ReplyDeleteThat looks wonderful, Ma. Is the round one like a focatta (sp?) bread, and the rectangular one to be pulled apart into breadstix?
ReplyDeleteThat's a great idea about the bricks (just the regular red clay bricks, right?). They probably keep the bottom of the oven clean too :-)
The rectangular is a part cut off the round. I usually cut the big focaccia (sp?) (which is essentially what it is) into half or thirds and then into "sticks."
ReplyDeleteI can't stand rolling a bunch of individual sticks.
Oh yes - do you do take out :)
ReplyDeleteHi DeanO:)
ReplyDeleteThanks for the follow;) I look forward to reading your blog.
My sticks are a BIT healthier than the HUT's but hopefully somewhat as tasty.
Ma,
ReplyDeleteI recall trying this before with a different recipe and they turned-out terrible! I think I will try again using the recipe that you have given on your blog. These bread sticks sound very good to me, and I think my husband will like them as well.
-Lady Rose
Hi Lady Rose:)
ReplyDeleteI'm sorry I don't have exact amounts for the topping I just throw some stuff on. I find that a combo of salt (depending on how salty you like it) Parmesan and some Italian seasoning is nice.
I brought these to a Christmas gathering and they went over pretty well.
Yummy Ma. I'm trying to lose some unhealth weight at this time, so i just look and think about how good these must be. I hope that you can put all these together into a Ma's Cookbook someday. I'm hungry!
ReplyDeleteThis is so great. I am always looking for tasty treats! Thanks. Blessings, Joanne
ReplyDeleteI'm enjoying reading your bread posts. I love learning more about bread baking!
ReplyDeleteThanks!
Gina
Thanks for visiting Gina. It looks as though you are quite the baker:)
ReplyDelete