2 teaspoons dry yeast2 cups warm water, divided
1 ½ tablespoons honey
5 tablespoons olive oil
5 ¾ cups flour
½ cup grated Parmesan cheese
4 teaspoons kosher salt
In a medium bowl, combine yeast and ¼ cup warm water. Let proof for 5 minutes. If using instant yeast, you can omit the waiting time. In another bowl, combine the remaining water, honey and olive oil. Stir into the yeast. Set aside.
In a large bowl, combine the flour, Parmesan cheese and salt. Make a well in the center and add the yeast mixture. Stir with a wooden spoon until the flour is completely incorporated. The mixture will be sticky.
Transfer the dough to a lightly floured work surface. Knead by hand for about 5 minutes until the dough is soft and elastic. Place dough in a large bowl brushed with olive oil. Brush top of dough with olive oil and cover with plastic wrap. Let rise in a warm place until doubled, about 1 ½ hours.
Preheat oven to 425 degrees F. Divide dough into 4 parts. Cover 3 batches with plastic and set aside. Cut each part into 16 pieces. Roll each piece, on a floured surface, into a 8-10” stick. Transfer sticks to Silpat lined 2 sheet pans. Cover with plastic wrap and let proof for an additional 30 minutes. Repeat with remaining batches.
Brush each stick with olive oil and sprinkle with salt. Bake until lightly browned, about 10 to 12 minutes. Store at room temperature in an airtight container for 2-3 days.