On prep day
Drizzle the olive oil into a 1-gallon zip-top bag. Add the dough, then squeeze and massage to coat. Refrigerate for at least 8 and up to 24 hours.
On baking day
Let the dough sit at room temperature until soft enough to shape, about 1 hour. Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two large rimmed baking sheets with parchment.
Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle, then use a rolling pin to roll it into an 8x12-inch rectangle.
Sprinkle the Asiago over the top of the dough, then gently press it in with the rolling pin. Fold the dough in half lengthwise, making a 4x12-inch rectangle, then roll it so it’s about 6x12 inches.
Using a pizza wheel or sharp knife, cut the dough crosswise into 12 strips. To get even strips without a ruler, divide the dough into quarters, and cut each quarter into three strips.
Place 6 on each baking sheet, evenly spaced. Stretch each strip to 9 or 10 inches long, and then twist to form a spiral. If any strips come untwisted, return to them after shaping the rest. The dough will be more relaxed after sitting.
Beat the egg with 1 Tbs. water. Brush gently on all the twists. Sprinkle with flaky sea salt and any cheese that fell out during twisting.
Bake until browned, 25 to 35 minutes, rotating and swapping the pans’ positions halfway through. Cool on racks and serve slightly warm or at room temperature.
nutrition information (per serving):
6, Fat Calories
50, Saturated Fat
7, Monounsaturated Fat
26, Polyunsaturated Fat
Photo: Scott Phillips