Grissini

INGREDIENTS

the basic bread recipe:

350ml tepid water

1 tablespoon salt

1 tablespoon (runny) honey

2 tablespoons olive oil

550g bread flour

7g (1 sachet) of dried yeast (or 5g fresh)

Grissini with olives:

half a portion of basic bread dough

1 tablespoon oregano

60g olives, drained, cut into small pieces

Grissini with sun-dried tomato:

half a portion of basic bread dough

1 tablespoon oregano

1 garlic clove (peeled, pressed)

2 tablespoons sun-dried tomatoes cut into small pieces

METHOD

1. Mix the yeast, salt, oil, honey and tepid water in the bowl of a standing mixer. Leave the yeast work for a couple of minutes until it gets a bit foamy, then add the flour.

2. Start to knead on speed 1 and when you got a manageable dough switch to speed 2 for about 8 minutes.

3. Put the dough on a floured surface and divide into two equal parts. Return one part to the mixing bowl with the olives and the oregano and knead it on speed 1 until everything combines properly.

4. Remove the dough from the mixing bowl and put it in another greased bowl and cover it with oiled/greased plastic wrap. Repeat the same steps with the other half of the dough with the tomato-garlic-oregano mix.

5. Put both of the bowls in a warm place and leave the doughs to rise for 45-60 minutes or until they are doubled in size.

6. Move one of the doughs on a floured surface and stretch to 1cm thick (with your hands or with a roll). Figure out how long/tall grissinis you would like to get and keep one side of the rectangle that size. Slice the dough and gently shape the dough slices into grissini form. Don't overdo it, the more rough you leave the more crispy they get. Place the ready ones on a parchment paper-lined baking sheet. Leave about 4cm space between the grissinis!

7. Oil the top of the grissinis with a brush

6. Preheat the oven to 220°C (gas 7) and bake them until they get golden brown.

Place them on a wire rack to cool. 

Enjoy!