Garlic Sticks W/ Jalapeno & Pineapple Recipe

Activate yeast and combine wet ingredients

In a small bowl, combine warm water (about 105–110°F / 40–43°C), warm milk, and sugar. Sprinkle the instant yeast over the top and let sit 5–7 minutes until foamy. Stir in melted butter and the egg until combined.

Mix dry and wet

In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Make a well and pour in the yeast mixture. Using a dough hook or wooden spoon, mix until a shaggy dough forms.

Knead dough

Knead by machine on medium for 6–8 minutes (or by hand on a floured surface for 8–10 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a large bowl with 1 tsp olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare filling mixture

While the dough rises, melt 4 tbsp unsalted butter in a small skillet over medium-low heat. Add the minced garlic and diced jalapeño and cook gently 1–2 minutes until fragrant (do not brown). Remove from heat and stir in the drained crushed pineapple, 1/4 cup Parmesan, 1 cup shredded mozzarella, and 1/2 tsp kosher salt. Stir to combine and let cool slightly. Fold in chopped cilantro/parsley if using.

Shape dough

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll or press the dough into a rectangle about 12x14 inches and roughly 1/4-inch thick. Sprinkle the surface with the coarse cornmeal/semolina to prevent sticking and to add a little texture.

Add filling

Evenly spread the cooled garlic-jalapeño-pineapple-cheese mixture over the dough, leaving a 1/2-inch bare border on one long edge to help seal. Starting from the opposite long edge, tightly roll the dough into a log, sealing the bare edge with a little water or melted butter.

Cut sticks

Using a sharp bench scraper or knife, cut the log into 12 equal pieces (about 1 to 1 1/4-inch wide). Place each piece cut-side up on a parchment-lined baking sheet or in a lightly oiled 9x13-inch pan, spacing them about 1/2 inch apart. If you prefer longer sticks, cut into 8 pieces instead.

Second rise

Cover the arranged sticks loosely with plastic wrap or a damp towel and let them rise in a warm place until puffy, about 25–35 minutes.

Preheat oven

Preheat the oven to 375°F (190°C) while the sticks are undergoing their second rise. Position a rack in the center of the oven.

Brush and top

Just before baking, brush the tops of the sticks lightly with the additional melted butter and drizzle or brush 1 tbsp olive oil to help browning. Sprinkle the remaining 1 tbsp (approximately) Parmesan or a pinch more mozzarella over the tops if desired and a light dusting of red pepper flakes for heat.

Bake

Bake for 18–22 minutes, rotating the pan halfway through, until the sticks are golden brown on top and the cheese is bubbling. If using a convection oven, check at 15 minutes.

Finish and serve

Remove from oven and immediately brush with any reserved melted butter. Let cool 5 minutes on the pan, then transfer to a cooling rack. Serve warm garnished with additional chopped cilantro/parsley if desired.