Active Time

　　1 1/4 hr

　　Total Time

　　3 hr (includes making dough)

　　These substantial bread twists are loaded with fresh rosemary and thyme, generously brushed with garlic oil, and, after they come out of the oven, rolled in a mixture of Parmigiano-Reggiano and parsley. Don’t be at all surprised if they steal the show.

　　

Ingredients

Makes 18 twists

　　1 tablespoon finely chopped rosemary

　　1 tablespoon finely chopped thyme

　　1 cup grated Parmigiano-Reggiano (2 oz), divided

　　1/4 cup olive oil

　　3 garlic cloves, minced

　　2 pounds pizza dough or use store-bought)

　　1/4 cup finely chopped flat-leaf parsley

　　

Step 1

Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.

　　

Step 2

Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.

　　

Step 3

Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)

　　

Step 4

Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.

　　

Step 5

Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.

　　

Step 6

Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.

　　

Step 7

Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.

　　

Step 8

Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

　　Cooks' note:

　　Bread twists can be baked, but not coated, 2 hours ahead. Reheat 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.