We share easy beat- the- heat recipes from the new Mediterranean Flavours cookbook from our sister publication Canadian Living
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.
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.
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.
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. 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.
MEDITERRANEAN CHICKEN PITA BURGERS
ASIAGO & FENNEL GRISSINI WITH PROSCIUTTO