Grissinis are an Italian bread sticks usually served as a snack with dips. I made it in deferent flavours; plain with kosher salt, rosemary with kosher salt, with sesame seeds and with cumin seeds.
Ingredients:
- 230 ml of warm water
- 20 g of fresh yeast
- 1 tablespoon of all purpose flour
- 1 teaspoon of sugar
- 420 g of all purpose flour
- 1 teaspoon of salt
- 3 tablespoons of olive oil
- 2 tablespoons of olive oil (for covering the dough)
- cumin seeds
- sesame seeds
- rosemary
- kosher salt
Preparation:
- Start the yeast combining it with warm water, a tablespoon of flour and a teaspoon of sugar in a small pot. Leave 10- 20 minutes at a warm place to rise.
- Sip flour through the sieve and mix it with the yeast starter, a teaspoon of salt and 3 tablespoons of olive oil.
- Knead it until the dough gets well combined, kind of elastic. Cover the dough with olive oil and let it rise in a warm place until it rises and it doubles its size.
- Divide the dough into four parts. Each part of the dough will be flavoured different; cumin, sesame, rosemary with kosher salt and plain.
- From each part of the dough make 8 equal balls and roll them between fingers and the working surface to get a long snake.
Because the dough is oiled, it's not necessary to use flour as the dough won't stick to the surface. While rolling, sprinkle some cumin seeds on the working surface and roll them into the dough.
Do the same with the rest of the dough using different spices. - Place grissinis on the baking tray and place them in the oven at 200°C and bake for 10- 15 minutes.
