Now instead of taking a bunch of flowers to someone what about a bunch of grissini?
Easy breadsticks, that look a bit different to your usual bready business. Usually made about the thickness of your finger, and as long as you want to make them. Perfect thing to give someone as a little gift, take to a picnic, or a funny little snack that The Monkey’s thought were very cool.
Rosemary and Sea Salt Grissini
(adapted from The Bourke Street Bakery Cookbook)
600gms strong bakers flour
2 tps dried yeast
400mls water
3 tbls olive oil
2 tps salt
* 180gms old dough (I keep some in the freezer, you can easily omit this if you don’t have it though.)
extra sea salt
roughly chopped fresh rosemary
Pop all ingredients in to mixer, and mix until throughly combined (approximately 5 minutes). If using the old dough add it in, broken in to small pieces. Keep mixing on low, until dough is smooth. Cover with a damp tea towel and let prove for 1.5 hours with two folds in between at the 30 minute marks.
Put the dough on to a lightly floured surface and roll out to about 1cm thickness. Any tears in the dough just join it together, rest the dough for 5 minutes and then roll again. Once it’s rolled out let it rest for another 5 minutes and then cut the dough into strips. Any thickness you like, and then gently roll them in some fresh roughly chopped rosemary, and roughly ground sea salt. I twisted my ones which you can just make out in the end product. Pre-heat oven to 170C. Place them on a lined baking tray and let prove for 20-30 minutes. Turn oven down to 150C and bake for about 30 mins. I then turned the oven off, but left the grissini in their to further dry out.
Grissini should be dry with a great snap when they are finished.
This post submitted to Yeast Spotting.
These look great. I’ve just made a batch of grissini for a post Liz wrote about these delicious little bread sticks when we were in Torino, where they come from. I suspect yours might be a little better than mine. You will see it soon.
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I’ll look out for it Debra. I’ll bet yours are delicious.
I didn’t know they came from Torino. They are a fun thing to make.
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Love breadsticks! Paul once made some by wrapping the dough round metal piping, got spectacularly curly bread, always meant to try it. Have you ever tried putting a little grated cheese in the mix? Zeb is very fond of all bread sticks, apart from the ones with the fennel seeds in them. Great gift idea too! x
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Joanna I can just imagine the curly ones. That would look very spectacular! I wonder if I have something laying around I could use to get the same effect… haven’t done the parmesan, I know it would be delicious, and know I would coat them in it. Which is why I haven’t made them 🙂
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These grissini looks really fabulous. I am so gonna make this during the holiday. It looks so simple and easy to make, too.
Thanks for sharing 🙂
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Super easy Tes. I hope you enjoy them.
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Now that is too sweet! And definitely not something I think of making everyday.
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They last a while Alisa, so they are a good thing to do a big batch of. You could match them with quite a few things.
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Oh yum! I make Rosemary Sciatta and we love that so i will give these a go.
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Let me know how they go 🙂 I love the fact that bread is so versatile.
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A bouquet of grissini, just lovely! I would happily munch them down in no time at all. Must try making them at home sometime – they are always in my Christmas pantry… 🙂
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They look perfect. I would much rather receive a bouquet of break sticks over roses anyway!
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What a beautiful idea…I hate cut flowers…but bread…can’t get any better than that can you?
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The grissini are lovely and so is the presentation!
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Thank you lovely ladies. Imagine if more people started giving bunches of grissini over flowers. Florists would be in big trouble!
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I’d love to be greeted by a man on the other side of the door with these! 😀
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I’m definitely going to be making these this weekend! Thanks!
One question: If not using 180gm of old dough, should I add 180gm of 66% hydrated dough (derived from 600gm flour, 400gm water) or is it ok to just omit that step?
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Hi NIck. Just omit the old dough and it will be fine. I just realised I had written water twice instead of olive oil as well- so fixed now.
I hope you enjoy making them!
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I’d swop a bunch of your grissini for flowers any time.
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love breadsticks.
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Yum – I love rosemary and anything.
I also love the Bourke Street Bakery book – isn’t it great!
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Love that cookbook! Everything in it is so fantastic. I also love the fact that if you go to one of the bakeries the food looks exactly the same as in the book.
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This bouquet looks truly beautiful; what a great idea. I made some grissini recently shaped like canes, brushed with garlic infused olive oil and variously sprinkled with poppy seeds, sea salt, black pepper, smoked paprika and sesame seeds. Ate nearly half of them before turning up to a friends with a smaller bunch than anticipated…
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Wendy these things happen… Currently eyeing off something that’s meant for you my dear 🙂
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I just brought some fresh rosemary home with me to Norway – so I must try these!
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I made these over Christmas and man, they were a hit. And delicious too! Thanks for sharing this fun recipe!
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Awesome Nick! Glad you liked them. Thanks for the feed back.
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