grissini sticks
Serves 1
Directions
- 1Add the flour to a large bowl. Place the yeast on one side and the salt on the other to avoid direct contact. Add the rosemary and whisk to combine.
- 2Fold through the chopped olives until evenly distributed.
- 3Pour in the warm water and extra virgin olive oil. Mix until a rough dough forms.
- 4Knead the dough directly in the bowl for 3 minutes until smooth and elastic.
- 5Cover the bowl with cling wrap or a damp tea towel and let the dough rise in a warm place for 2 hours, or until doubled in size.
- 6Punch down the dough.
- 7Tear off small pieces and roll into long, thin grissini sticks, about finger thickness.
- 8Lightly sprinkle the rolled sticks with flaky sea salt, then gently roll again so all sides are lightly coated.
- 9Arrange the sticks on a lined baking tray and lightly spray with extra virgin olive oil.
- 10Bake for 30 minutes, or until golden and firm.
- 11Let the grissini cool on a wire rack "," they will continue to crisp up as they cool.
Ingredients
- 500 g plain flour
- 200 ml warm water
- 10 g dry yeast
- 80 g extra virgin olive oil
- 100 g pitted olives, finely chopped
- 1 tsp finely chopped rosemary
- Flaky sea salt
- Extra virgin olive oil spray
Equipment
large bowlknifecling wrapbaking traywire rack
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