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Rosemary Grissini

These Rosemary Grissini (Italian breadsticks)will disappear just as quick as it is to bake them!They are just perfect served as a quick snack, with appetizers and to scoop up any dip.
Prep Time1 hr 15 mins
Cook Time15 mins
Author: Lora

Ingredients

  • 1/2 cup of whole wheat flour
  • 3/4 cup warm water
  • 1 teaspoon honey
  • 1 package 1 scant tablespoon active-dry yeast
  • 1 1/2 cup all-purpose flour
  • 3 tablespoons good extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon chopped fresh rosemary
  • Oil for the bowl

Instructions

  • n 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.
  • 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.
  • 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.
  • 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.
  • To make several varieties from this one batch of dough, divide dough (optional).
  • Punch the dough down and divide into portions.
  • 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.
  • If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
  • For rosemary grissini, knead about 1 teaspoon of finely chopped rosemary (do not chop the stem, only the herb part of the rosemary)into the dough and roll into long, irregularly shaped long strips.
  • Place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
  • If you want to twist them, pick it up and twist into a swirl.
  • Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
  • 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. If you rolled your grissini very thin, keep an eye on them as they could burn quickly.
  • Take out the grissini when they are golden brown.
  • 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.

Notes

Make the grissini dough by hand: put the dough together in your mixing bowl. Dump dough out onto clean counter or work space and knead it all together for about 10 minutes (until you have a nice and smooth dough). Add a bit more flour at a time if dough too sticky to handle.
Flavor options:
Seeds: poppy or sesame
Herbs: thyme, sage, or rosemary
Salt and or pepper:
sea salt or flavored salt; coarse ground black pepper