garlic herb bread twists

I came across these Garlic Herb Bread Twists in the latest issue of Gourmet magazine. My family loves garlic knots, and these seemed like a fun variation of our old standby.

Note: I omitted the rosemary and thyme tonight.

Garlic Herb Bread Twists
From Gourmet, July 2009

1 tbs. finely chopped rosemary
1 tbs. finely chopped thyme
1 c. grated Parmigiano-Reggiano, divided
1/4 c. olive oil
3 garlic cloves, minced
2 lbs. pizza dough
1/4 c. finely chopped flat-leaf parsley

Preheat oven to 400 degrees. Lightly oil 2 large baking sheets.

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

Divide dough in half. Gently roll one half a 15 x 10 inch rectangle on a lightly floured surface with a lightly floured rolling pin. Sprinkle with half of herb mixture, then fold dough in half corsswise and roll lightly to form a roughly 10 x 8 inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Twist each strip from both ends and place on baking sheets, arranging twists 1 inch apart. Brush with 1 tbs. garlic oil and let stand while forming remaining bread twists.

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

Bake bread twists, until golden, 20 to 25 minutes total.

Meanwhile, stir together parsley and remaining 3/4 c. cheese in a shallow baking pan. Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.