1 packet instant yeast
1/4 cup dried nonfat milk
3 teaspoons sugar
1 1/2 cups warm water
1 teaspoon kosher salt
4 cups all-purpose flour
6 tablespoons vegetable oil
Spray olive oil
1 tablespoon onion power
2 tablespoons garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon fresh ground black pepper
3 teaspoons kosher salt
1/4 cup freshly grated Parmesan cheese
Whisk together the instant yeast, dried milk, sugar, warm water and kosher salt in a large bowl, and set aside for 3-5 minutes, until foamy.
Add the flour and 2 tablespoons of vegetable oil, and knead by hand or in a stand mixer with a dough hook attachment for 5-8 minutes, until smooth and elastic but still tacky.
Turn out the dough on a lightly floured surface, and pat down or roll into a rectangle shape about 9-by-13 inches.
Add the remaining 4 tablespoons of vegetable oil to a 9-by-13 glass baking dish, rotating to ensure all sides are coated.
Transfer the dough to the dish, and cover with plastic wrap.
Set aside in a warm place for 60-90 minutes, until doubled in size.
Heat the oven to 475 F.
In a small bowl, combine the onion powder, garlic powder, oregano, basil, pepper, salt and Parmesan cheese.
Once the dough has risen, use a sharp knife to cut the dough into sticks about 1 inch wide, without removing them from the dish.
Spray the top of the dough with olive oil spray, and sprinkle generously with the spice and cheese mixture.
Bake for 15-20 minutes, or until golden brown.
Allow to cool slightly before tearing apart and serving warm.
