Rosemary and Sea Salt Grissini

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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.

29 thoughts on “Rosemary and Sea Salt Grissini”

  1. 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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  2. 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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  12. 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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  16. 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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