3 cups bread flour
1 1/2 tsp kosher salt
1 1/2 cups warm water
1/4 tsp dry active yeast
Stir together flour and salt in a large bowl. Stir together yeast and water and let sit for 10 minutes until yeast is dissolved. Stir the water/yeast mixture into the flour and combine well. Cover with plastic wrap and set in a warm spot to rise, 12-24 hours.
For the topping:
4 Tbsp butter
1 clove garlic, finely minced
1 cup grated cheese, mixture of gruyere and parmagiano reggiano
Prepare two baking sheets lined with parchment paper dusted with flour.
When ready to use, turn the dough out onto a well floured surface. Separate the dough into two rounds. Cover with a clean kitchen towel and let rest for another 2 hours.
Then roll out each dough round into an oval. You will need plenty of flour as the dough will be quite sticky. You want it to be about 1/3-1/2" thick.
Melt the butter together with the garlic in the microwave.
Brush the dough with the butter, then top with the cheese.
Using a pastry cutter or knife, cut the dough into 1/2-3/4" wide strips. Place the strips of dough onto the prepared baking sheets with a little space if separation in between.
These can be made ahead of time, covered with a kitchen towel until you are ready to bake them. I did this and put them into my unheated oven for a couple of hours.
To bake, heat oven to 400f, bake until the cheese is melted and beginning to brown, about 8-10 minutes.