Stick Fromage

Yield: 8–10 Sticks

Prep time: 15 mins | Rise: 30 mins | Cook: 8 mins

Ingredients

The Dough Foundation

2 cups All-purpose Flour

1 packet (2.5 tsp) Fast Rise Yeast

1 cup Warm Water

2 tbsp Olive Oil (plus extra for coating)

Pinch of Salt

Pinch of Sugar

Generous dusting of Garlic Powder

The Core & Coating

Low-moisture, part-skim Mozzarella Cheese (cut into sticks or rows)

Additional Garlic Powder (for dusting)

Optional: Dried Oregano

The Dip

Marinara Sauce (served on the side)

Preparation

1. Activating the "Engine"

In a large bowl, combine the warm water, yeast, and sugar.

Allow the mixture to sit until it becomes frothy (proofed).

2. Integrating the Dry Elements

In a separate bowl, whisk together the flour, salt, and a generous amount of garlic powder.

Once the yeast is active, stir 2 tablespoons of olive oil into the water, then gradually add the dry flour mixture.

3. The Manual Refinement

Mix with a spoon until a shaggy dough forms, then transition to hand-kneading.

Knead thoroughly for several minutes until the dough is smooth and consistent.

Coat a clean bowl with olive oil, place the dough inside, and cover with plastic wrap.

Let it rise in a warm spot for at least 30 minutes.

4. Engineering the Sticks

Roll the risen dough out into a large, flat rectangle.

Arrange individual rows of mozzarella onto the dough.

Cut the dough into strips corresponding to the cheese rows, then wrap the dough around the mozzarella and pinch the seams tightly to seal.

The Finish

The Array: Place the sticks on a parchment-lined baking tray.

The Signature Coating: Brush each stick generously with olive oil and apply a final heavy dusting of garlic powder and optional oregano.

The Flash Bake: Bake in a preheated oven at 205°C (400°F) for exactly 8 minutes.

The Recovery: Remove from the oven and allow them to cool slightly to ensure the structural integrity of the melted cheese.

Chef’s Note: This addition focuses on the contrast between the garlic-infused crust and the molten mozzarella core. For the best "cheese pull," ensure the seams are pinched perfectly tight before baking.