Rosemary and Olive Grissini

READY IN: 2hrs 18mins
SERVES: 84
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
  • Knead to form an elastic dough (about 7-10 minutes).
  • Cover and let rise 1 hour.
  • Deflate dough, knead briefly, and let rest 10 minutes.
  • Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
  • Line 4 baking sheets with parchment paper and set aside.
  • Roll the rested dough out into a rectangle about 20x12”.
  • Cut in half crosswise, then into ¼” strips lengthwise.
  • Lightly roll each strip to round the edges and place on the parchment lined sheets.
  • Cover and let rest for 20 minutes.
  • Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
  • Immediately transfer to a cooling rack and cool completely.
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