Do you want to cook real Italian grissini? Thin breadsticks are perfect in everything except one thing — they are eaten too quickly. You can serve them with the main dish, as well as independently with cheese, ham, various sauces and even with sweet nutella.
Ingredients
- Flour - 500 g
- Olive oil - 3 art.l.
- Dry yeast - 2 tsp.
- Water (warm) – 250 ml
- Italian herbs - 1 tsp.
- Sugar - 1 tsp.
- Sea salt - 1 tsp.
- Rosemary - 2 twigs
Step-by-step cooking recipe
Mix half of the warm water, dry yeast and sugar.
Sift flour into a wide bowl, add salt, Italian herbs, olive oil and water with yeast.
Mix everything with a spoon, gradually adding the remaining water.
Knead a smooth and elastic dough, cover with a towel and remove to a warm place for 10 minutes.
Knead the dough, roll out a large rectangle about 7 mm thick and cover with a towel for 10 minutes.
Cut the dough into strips about 7 mm wide. Roll each one out slightly on the table, giving a more rounded shape.
Place the blanks on a baking sheet lined with parchment paper and bake for 20 minutes in a preheated 180 degree oven.
Put the finished grissini on a wooden board, add rosemary sprigs and cover with a towel for 20 minutes.
