Rosemary Grissini

They pair excellently with a glass of good wine, wonderfully complement various types of cheese, and even better, they stand out as a standalone snack. These are, of course, grissini, which should frequently find their place on your table.

Details

  • Preparation Time: 110 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 475 g Flour, Wheat, bread flour

  • 1.5 teaspoons Sugar, white

  • 1 teaspoon Salt, table

  • 1.25 teaspoons Yeast, dry

  • 3 spoons Oil, olive

  • 275 ml Water

  • 2 teaspoons Caraway, fresh

  • 1.5 spoons Spices, rosemary, dried

  • 2 spoons Oil, vegetable oil, canola

Steps

  1. In a large bowl, combine flour, sugar, salt, and yeast. Add oil and gradually mix in enough warm water to form a soft dough. Knead the dough on a floured surface for about 10 minutes or until it is smooth, elastic, and no longer sticky.

  2. Shape the kneaded dough into a ball, place it back in the bowl, and lightly cover it with oiled baking paper. Place the bowl in a warm spot and let the dough rise for about one hour. Turn the dough out onto a lightly floured surface, add the spices, and knead it well again.

  3. From the prepared dough, shape sticks about 25 cm long and 1 cm wide on a lightly floured work surface. Arrange the sticks on two larger greased baking trays. Lightly cover them again with oiled baking paper and let them rise in a warm place for an additional 30 minutes.

  4. Preheat the oven to 220 degrees Celsius. Remove the paper and place the trays in the preheated oven, baking the sticks for 6-8 minutes until they turn golden brown.

  5. Remove the trays from the oven using kitchen gloves. Use a palette knife to separate the sticks from the tray, then place them on a wire rack to cool. Serve the prepared grissini in a glass and enjoy.

Nutrition Information (Per 100g)

  • Calories: 383.74 kcal
  • Fat: 6.54 g
    • Saturated Fat: 0.56 g
  • Carbohydrates: 66.1 g
    • Sugars: 0.93 g
  • Protein: 10.27 g
  • Fiber: 2.61 g

Advice

Just before baking, you can brush the grissini with egg yolk and sprinkle them with coarse sea salt.