Another Italian classic here. While they may somewhat look like their cousins, the taralli, it’s a whole different taste and feel in the mouth.
Grissini are crispy but break quite easily compared to taralli. We love snacking on both.
(Experiment 105) Grissini
Ingredients
- 250 g water about 105F
- 14 g honey
- 50 g olive oil
- 14 g salt
- 60 g semolina
- 350 g* all-purpose flour
- 8 g instant dry yeast
- optional garnish poppy seeds, chilli flakes, fennels, sesame seeds etc
- *Note you may a little bit more flour
Instructions
- First heat your water to 105F ( about 25 seconds in my microwave), add the yeast and let it bloom for 10 minutes. Stir in the honey and oil and transfer to a stand mixer bowl.
- In a large bowl, combine the flour, semolina and salt then add them to the stand mixer bowl. Knead for about 8 minutes. The dough should not be sticky nor dry. If it’s too sticky, add a tablespoon of flour and repeat until you have the right texture. For this step, I prefer to take the dough on the countertop and knead it by hand adding a bit of flour, knead, add flour etc. Gives a better idea of the texture.
- Press down the dough and shape it into a rectangle about 4″ wide by 15″ long. Drop a bit of olive oil and brush the whole exposed surface, then cover with plastic film and let rest for 60 minutes.
- Preheat your oven at 450F, do not use convection it will broil the grissini but the inside won’t be baked.
- Lift the plastic film and re-coat with a thin layer of olive oil. Season with whatever garnish. Cut 1 stripe out of the dough about 1/4″ and roll it. I like to roll with both hands in the opposite direction, it gives it a nice twisty look. Make about 8 then cover the remaining dough with the plastic film.
- Lay parchment paper on a baking tray and put about 8 sticks on it. Note they will puff a little so leave a bit of room between them.
- Cook for 8 minutes, then turn them over and cook for another ~4 minutes until they get a nice colour.
