Spicy Peppercorn and Pecorino Breadsticks

Ingredients

• 3.5 cups bread flour divided
• 0.8 teaspoon pepper red crushed
• 2.3 teaspoons yeast dry
• 2 tablespoons olive oil extravirgin
• 2 teaspoons coarsely ground pepper black
• 4 ounces pecorino romano cheese fresh grated
• 1.8 teaspoons salt 
• 2 tablespoons ground semolina 
• 1.3 cups warm water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• measuring cup

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Add 1/2 cup flour to yeast mixture, stirring with a whisk.
3. Let stand 30 minutes.
4. Add remaining 3 cups flour, olive oil, black pepper, salt, and red pepper; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); cover and let rest 10 minutes. Knead in half of cheese; cover and let rest 5 minutes. Knead in remaining cheese.
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down.
6. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface.
7. Preheat oven to 45
8. Sprinkle 1 tablespoon semolina onto each of 2 baking sheets.
9. Cut dough in half lengthwise to form 2 (12 x 4-inch) rectangles.
10. Cut each rectangle crosswise into 12 (1-inch-wide) strips. Working with 1 strip at a time (cover remaining dough to prevent drying), gently roll each strip into a 15-inch-long rope.
11. Place rope on prepared pan, and repeat procedure with remaining strips, placing 12 on each pan. Cover and let dough rise 20 minutes.
12. Uncover dough; bake each pan at 450 for 12 minutes.
13. Remove breadsticks from pans; cool completely on wire racks.