Rosemary Grissini-Easy Italian Bread Sticks Recipe
The Italian breadsticks known as Rosemary Grissini will disappear as quickly as they are baked!They are great for snacks, appetizers, and dips.
Ingredient
– 1/2 cup of whole wheat flour– 3/4 cup warm water– 1 teaspoon honey– 1 package– 1 1/2 cup all-purpose flour– 3 tablespoons good extra-virgin olive oil– 1 1/2 teaspoons salt– 1 teaspoon chopped fresh rosemary– Oil for the bowl
Direction
1
Mix whole wheat flour, water, honey, and yeast in a stand mixer. Mix with a wooden spoon and let sit for 10 minutes. The mixture will foam when ready. Add remaining ingredients.
2
Add remaining ingredients. Add all-purpose flour, olive oil, and salt. After mixing on low speed with the dough hook attachment until combined, mix on medium speed for 5–7 minutes until smooth and shiny.
3
Transfer dough to a small bowl from the mixer bowl. Roll dough in a little olive oil to coat. Cover with a tea towel and let it double in size for an hour in a warm place.
4
Heat the oven and prepare the baking sheets. Once the dough is ready, preheat the oven to 425°F and line 2 or 3 baking sheets with parchment. Division (optional) makes multiple varieties from this dough.
5
Punch and portion the dough. Plain grissini requires a rough, flat rectangle of dough. Use a sharp knife or bench scrapper to cut a finger-sized piece from the long rectangle.
6
Roll it into an irregularly long strip and place on the baking sheet. Continue with remaining dough, spacing strips 1/2" apart. If sticky, sprinkle a little four on your surface before rolling.
7
Knead about 1 teaspoon of finely chopped rosemary (not the stem) into the dough and roll into long, irregular strips for rosemary grissini. Place on baking sheet. Continue with remaining dough, spacing strips 1/2" apart.
8
On baking sheet. Space strips 1/2" apart with remaining dough. Take them and stir. Rest grissini for 15 minutes to puff before baking. Bake grissini on sheets for 10–15 minutes.
9
Rotate pans and check progress at 5 minutes. Be careful when rolling thin grissini because they burn quickly.
Remove grissini when golden brown. Carefully place grissini on a cooling rack. Store cooled items in an airtight container for 2-3 days before serving.