Ingredients

• ½ tsp granulated sugar
• ⅓ cup warm water
• ½ tsp active dry yeast
• 1 cup all-purpose flour
• ½  cup finely shredded Asiago or Parmesan
• 1 tsp fennel seeds
• ¼ tsp salt
• ¼ tsp red pepper flakes
• 3 tbsp extra-virgin olive oil, divided
• ⅔ cup packed baby arugula
• 16 slices prosciutto

Directions

1 Stir the sugar and water together in  a measuring cup until the sugar is dissolved; sprinkle the yeast overtop. Let stand until frothy, about 10 minutes.

2 In a large bowl, stir together the flour, Asiago, fennel seeds, salt and red pepper flakes; stir in 2 tbsp of the oil. Stir in the yeast mixture to form a ragged dough.

3 Turn the dough out onto a lightly floured work surface; knead until smooth and elastic, 2 to 3 minutes, dusting with more flour as necessary. Place the dough in a greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm draft-free place until doubled in size, about 1½ hours. 

4 Preheat the oven to 375°F. Punch down the dough. Turn out onto a lightly floured work surface and divide into 16 pieces. Using your fingertips, roll each piece into a 10"-long rope.

5 Arrange on a parchment paper-lined baking sheet; brush with  the remaining oil. Bake, rotating halfway through cooking time, until the edges are crisp and golden, 12 to 15 minutes; let cool to room temperature. Arrange a few arugula leaves over a slice of prosciutto; place the tip of one bread stick on top and roll the prosciutto around the bread stick. Repeat with the remaining bread sticks, prosciutto and arugula; serve immediately. 

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Excerpted from Canadian Living's Mediterranean Flavours by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.