Spicy Peppercorn and Pecorino Breadsticks
Elevate your snack game with these irresistible Spicy Peppercorn and Pecorino Breadsticks! These golden, crisp breadsticks are infused with the bold flavors of crushed black peppercorns and nutty Pecorino Romano cheese, with an optional kick of red chili flakes for spice lovers. Handcrafted from scratch, the dough is kneaded to perfection, rolled into delicate sticks, and finished with a glossy egg wash for a golden crust. Perfect for dipping, entertaining guests, or adding a touch of sophistication to your appetizer spread, these breadsticks are a delightful balance of spice, saltiness, and crunch. Ready in under 90 minutes, they’re a gourmet treat you’ll want to make again and again.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 1 tsp Instant yeast
- 1 tsp Granulated sugar
- 1 tsp Salt
- 150 ml Warm water (approximately 110°F or 43°C)
- 2 tbsp Olive oil
- 2 tsp Crushed black peppercorns
- 50 g Pecorino Romano cheese (finely grated)
- 0.5 tsp Red chili flakes (optional, for extra heat)
- 1 unit Egg (beaten for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Mix well to ensure even distribution.
Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour, or until it doubles in size.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a long, thin breadstick about 10-12 inches (25-30 cm) in length.
In a small bowl, combine the crushed black peppercorns, grated Pecorino Romano cheese, and red chili flakes, if using.
Brush each breadstick lightly with the beaten egg and sprinkle generously with the cheese and peppercorn mixture, pressing gently to ensure it adheres.
Place the breadsticks on the prepared baking sheet, leaving a bit of space between each piece.
Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and crispy.
Let the breadsticks cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 5.0 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 585 mg | 45% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
