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.