Ingredients:
4 cups bread flour
1 1/2 cups warm water
1/4 cup + 2 tablespoons (any) Two Rivers robust single varietal EVOO
1 tablespoon kosher salt
1 tablespoon graulated sugar
2 1/4 teaspoons or 1 packet of active dry yeast
1 teaspoon granulated garlic
1/2 cup grated Pecorino Romano
Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes. Combine the water with flour, salt and 1/4 cup Two Rivers robust single varietal EVOO. Knead for five minutes until the dough is smooth and elastic. Allow to rise for one 1 1/2 hours or until doubled in bulk.
Preheat the oven to 375.
Divide the dough in half, and those pieces in half again, and then in half again. Roll out each piece in to a long rope. Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
Brush the bread sticks with the remaining FS17, sprinkle with granulated garlic, and Pecorino cheese. Bake for 35 minutes or until light golden brown. Upon removing the bread sticks. brush each one more time Two Rivers robust EVOO and serve warm.