2-1/4 pounds bread flour (about 7-1/4 cups)
2 tablespoons active dry yeast
2-1/2 cups water
1 tablespoon Kosher salt
1 tablespoon sugar
1 cup olive oil
1/2 cup chopped parsley
2 cups grated Wisconsin Asiago cheese
Preheat oven to 350 degrees F. Combine flour and salt in a large bowl and set aside. In another large bowl, pour in water heated to 90 degrees F. Pour sugar into the water. Sprinkle yeast on top of the water and let sit until yeast has activated and is foamy. Combine flour mixture with water mixture and knead 7 minutes or until the dough springs back when pushed down. Form kneaded dough into a ball. Rub the dough with some of the olive oil. Rub the sides of the bowl with olive oil. Cover bowl with plastic wrap and set in a warm area of the kitchen. Let dough proof until double in size. Mix chopped parsley with Asiago cheese. When dough has doubled in size, roll it out onto table. Divide dough into approximately 50 pieces. Roll breadsticks in the palm of your hand. After rolling each stick, brush with olive oil and roll in cheese mixture. Place on lightly oiled baking pan and bake in preheated 350 degree F oven until golden brown, 12 to 15 minutes. Brush with olive oil and serve.
Makes approximately 50 bread sticks.