Bake my day: No table should be without these oven-made breadsticks
Divide the dough into 4 equal balls. Work each by pulling down the sides and tucking under the bottom. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll each under the palm of your hand until the top is smooth and firm, about 1 minute. Cover with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to two days.
Makes about 2 cups (500 mL)
2 cups (500 mL) extra-virgin olive oil
1 whole head garlic, cloves separated and peeled
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1 tablespoon crushed red pepper flakes
In a small saucepan, combine the oil and garlic, and bring to a simmer over medium heat. Reduce the heat to low and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too dark, or the oil will taste bitter.)
Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours. Strain into a covered container and refrigerate for up to two weeks.(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.