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Rosemary Grissini #TwelveLoaves


Rosemary Grissini

Oh, this has been a doozy of a week weather-wise. It has been pouring! And I mean POURING! I never thought I'd get to baking my rosemary grissini. I kept saying, "Tomorrow I'll bake them!"

That tomorrow never came. The weather was awful and when there was a break from the rain and the sun peaked out, I didn't have the dough ready. So I finally just made the dough and I figured that, rain or shine, these grissini would be baked!

Did it rain the day I baked them (which was yesterday...boy, did I procrastinate!). YES! For goodness sake, it was a deluge. I even went outside in vain at one point to try to get a photo in "natural" light and the drops were dripping on my baking pan. But somehow, I managed to get a few shots.

So I really wanted these to be sassy and sophisticated grissini. YOU know...those really thin and pretty ones that look so elegant sitting next to a plate of prosciutto di Parma and some really great cheese. Obviously, that didn't happen!

And, my husband even reminded me...



They're really good, he told me. Then he said, "They're supposed to be tinner." Hey, he has a heavy Italian accent so thin is tin most of the times.

No, they weren't 'tin' grissini. They were on the thicker side and they were just LOVELY! Really, so good! I made cauliflower soup, because as I mentioned, it was raining buckets! And because I honestly had no clue what to make for dinner besides these grissini. It was also because I  didn't happen to have any prosciutto di Parma to go along with them! We had soup and we had grissini (the "ticker" kind) and it was raining and it was not even chilly and it was all so wonderful!

This baking adventure of bread and summer herbs is for our #TwelveLoaves August challenge!




#TwelveLoaves is a bread baking group I started over 2 years ago!
#TwelveLoaves runs smoothly with the help of our friends. A huge thanks to our hostess Sherron from Simply Gourmet!


Here is what the amazing #TwelveLoaves bakers created this month with Summer Herbs!




I followed this recipe from The Kitchn

 Rosemary Grissini
Ingredients
  1. 1/2 cup of whole wheat flour
  2. 3/4 cup warm water
  3. 1 teaspoon honey
  4. 1 package (1 scant tablespoon) active-dry yeast
  5. 1 1/2 cup all-purpose flour
  6. 3 tablespoons good extra-virgin olive oil
  7. 1 1/2 teaspoons salt
  8. 1 teaspoon chopped fresh rosemary
  9. Oil for the bowl
Instructions
  1. In the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture will be foamy when it's ready.
  2. Add the remaining ingredients. Add the all-purpose flour, olive oil, and salt. Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
  3. Remove the dough from the mixer bowl and transfer it to a small bowl. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a tea towel and let it rest in a warm place for one hour or until doubled in bulk.
  4. Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
  5. Divide dough (optional). If you would like to make several different varieties of grissini from a single batch, punch the dough down and divide into portions. For this post, I made rosemary grissini.
  6. For plain grissini, shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp knife or a bench scrapper. Roll it into a long, irregularly shaped long strip and place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart. Note: The dough contains enough olive oil that you shouldn't need flour to roll it out. If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
  7. For rosemary grissini, knead about 1 teaspoon of finely chopped rosemary into the dough and roll into snakes. Place the strips on the baking sheet. If you want to twist them, pick it up and twist into a swirl.
  8. Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
  9. Place the baking sheets with grissini into the oven and bake for 10 to 15 minutes. At 5 minutes, rotate the pans and check their progress. The grissini are quite thin, so they will burn easily! Keep an eye on them and take them out when they are golden brown.
  10. Carefully move the grissini to a cooling rack to cool. Once they are cool, store them in an airtight container (for up to 2 to 3 days) until ready to serve.

21 comments

  1. I'd love to have some of this grissini no matter how tin or tick it is.

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  2. LOL--I love it. "tinner" is so cute. I bet they tasted wonderful. I need to work on a gluten free version because I think my family would enjoy these sticks of bread. Thanks for sharing Lora!

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  3. I actually prefer a thicker bread stick because I love them chewy instead of crispy. So, by my standards, yours came out perfectly, Lora!

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  4. Thick or "tin" I'd love a stash of these grissini to eat with my soup...or just eat for a snack! So terrific flavored with rosemary! So good to be back baking with my #TwelveLoaves friends :)

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  5. Rain or not, these photos are beautiful, as are these grissini! Who cares if they're on the ticker side?

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  6. I love grissini, these sound wonderful with the rosemary!

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  7. "Tick" or "tin" these grissini would be a wonderful treat on a rainy day. Absolutely perfect!

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  8. I just love your last line..."and it was all so wonderful!" I seriously think that we all need to remember things like that. Even though they didn't turn out like you had them pictured in your mind, they were still wonderful and you enjoyed them with your soup. Sometimes nothing beats a rainy day for a good cleansing of the soul. I think they look wonderful too :)

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  9. Love, love, love this recipe!

    I have always wanted to make grissini, but have never done it! Thanks for making it sounds so approachable!

    Love being a part of #TwelveLoaves!

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  10. I could eat a bucket full of these. They look so perfect!

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  11. I would eat that entire pan! These look delicious!

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  12. Lora, I love this . . an evening of soup with your rosemary grissini, with the rain sounds so wonderful! and hey, I love thicker grissini anyway! more to munch on! The summer has been hard with the kiddos out of school but I will be back with Twelve Loaves come September!! Miss you guys!

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  13. Your "tick" grissini look beautiful and the photos are great. I know the feeling of chasing the sun. They look perfect for soup!

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  14. Tick or tin, these look really, really good. REALLY good. And I never would have known you had problems getting taking your photos because they look really good too! Love that last close-up.

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  15. You really made great rustic grissini. Not all grissini must be thinner :)

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  16. 'Tin' or 'Tick' I lick your grissini because it's homemade and they look delicious! I can smell them now. :-)

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  17. I wish that I had some of these to take to work with me tomorrow!!

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  18. I love learning something new every day. I did not know this were called grissini. I should make them and teach my husband something new too :) looks great!

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  19. Lol, "tick" or "tin" I'd gladly inhale a basket of these grissini, Lora! They look fabulous to me! And dunking them into fresh, homemade soup on a rainy day while all cosy inside sounds like a pretty perfect evening.

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  20. Just imagining the aroma of freshly baked grissini and rosemary makes me hunger for a handful of "tick" ones.

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