Ingredients & Directions
¾ cup warm water
¼ ounce dry yeast
2 teaspoons light brown sugar
1 head of garlic, roasted and finely chopped
2 teaspoons salt
1 teaspoon ground black pepper
3 cups flour
3 poblano peppers, roasted, peeled, seeded and finely chopped
Corn meal for dusting
Combine water and yeast until yeast starts to activate. Stir to combine.
Whisk together brown sugar, egg, and garlic. Add to yeast mixture. In separate bowl combine salt, pepper, flour, and poblano peppers. Mix together the dry mixture and wet mixture until smooth dough starts to form. Transfer to a work surface and knead for one to two minutes until smooth. Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled. About 1½ hours.
Meanwhile, preheat oven to 350°F.
Rollout the risen dough into a 12” squares about a ½-inch thick. Cut each square into 10 even strips. Stretch each strip to the length of a baking sheet, rolling slightly to help keep a uniform shape. Place on a parchment lined baking sheet that’s been sprinkled with corn meal. Let the sticks rise uncovered for another 30 minutes. Season with kosher salt. Bake for 20 to 25 minutes until golden brown. Let cool on cooling racks before serving.
Yields: 4 dozen sticks
Recipe adapted from Bobby Flay for Lounge Party 14