Dough
1 teaspoon sugar
1 1/2 teaspoons active dry yeast
1 1/4 cups water, warm
1 tablespoon olive oil
1 1/2 teaspoons salt
3 1/4 cups white bread flour

Topping
1 tablespoon garlic, minced
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons parmesan cheese, grated

Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well. Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.

Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel. Let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board. Let rest for 10 minutes; roll out dough to 16" x 8" rectangle.

Combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet. Preheat oven to 425F and set rack in middle of oven. Bake for 13-15 minutes, or until golden.