makes 18 herbed bread twists
1 Tbsp Rosemary, Dried Whole (roughly chopped)
1 Tbsp Thyme Leaf (roughly chopped)
1 Cup grated Parmigiano-Reggiano (2 oz), divided
1/4 Cup Extra Virgin Olive Oil (suggested: Garlic Infused Olive Oil)
3 garlic cloves, minced (or omit, if using the Garlic Infused Olive Oil)
2 lbs pizza dough – homemade recipe of choice, or store bought is fine.
1/4 Cup finely chopped flat-leaf parsley (2 Tbsp if using dry)
Position baking racks in the uppermost and lowest thirds of the oven, and reheat oven to 400°F. Lightly oil 2 large (17- by 13-inch) baking sheets.
Combine rosemary, thyme, 1/4 Cup of the cheese, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. In another bowl, stir together the oil, garlic, and 1/4 tsp each of salt and pepper.
Divide your dough into two equally-sized batches. Keep one half of the dough covered with a clean kitchen towel, while you use a rolling pin to roll out the other chunk of dough, on a lightly-floured surface, into a rectangle shape about 15″ x 10″. It’s okay to use your floured hands to pull the dough’s corners to make a more squared (less circular) shape. Allow the shaped dough to “rest” 3-5 min.
Sprinkle about half of the dry herb mixture over one half of the rolled-out dough. Now fold the un-seasoned half of the dough on top of the the herbed half, so that you have a 8″ x 10″ rectangle. Use a pizza cutter or sharp knife to cut the herbed dough into 9 long strips. Twist each dough strip from both ends and place on the oiled baking sheet, keeping the twists about an inch apart. Brush the twists with 1 Tbsp of the garlicky oil and allow prepared twists to stand while you make the other half of the bread twists.
Repeat the process explained above, and roll out, season, fold, cut, and form the rest of the bread twists with remaining dough and herb mixture, then arrange on other oiled baking sheet. Brush with 1 tablespoon of the garlicky oil, and allow twists to rest for 5 min.
Bake bread twists, one baking sheet on the upper shelf, the other on the lower, 20 – 25 min, or until golden. Switch position of sheets halfway through, after about 12 min.
While the bread twists bake, prepare the topping: combine the parsley and remaining 3/4 Cup cheese in a shallow baking pan.
When bread twists are done baking, remove the baking sheet(s) from the oven. Immediately brush the bread twists with more of the garlic oil, then roll lightly in the parsley and cheese mixture until bread is coated.
Serve warm right away, or later at room temperature.
Make ahead: The bread twists can be baked, but not tossed with parsley-cheese coating, up to 2 hours ahead. Briefly reheat the twists on a large baking sheet in a 350°F oven until hot, 3 to 5 minutes, then brush with garlic oil and roll in parsley and cheese.
Adapted from Epicurious.