What's better than fresh bread with olives!
An easy recipe for soft rustic bread sticks (grissini) with olives. It is excellent snack alone but may be combined with various dips, such as an aromatic oil with balsamic cream or with a red hot dip.
Very handy snack for convenience to enjoy it in our workplace, at school, in the car, in the excursion. Sure is fast-seller! In your hand is a constantly sticks for munching and for me this is my new obsession.
Knead a soft dough, incorporate olives into the dough and mold rolling sticks. Eaten hot but also cold.
Yours!
An easy recipe for soft rustic bread sticks (grissini) with olives. It is excellent snack alone but may be combined with various dips, such as an aromatic oil with balsamic cream or with a red hot dip.
Very handy snack for convenience to enjoy it in our workplace, at school, in the car, in the excursion. Sure is fast-seller! In your hand is a constantly sticks for munching and for me this is my new obsession.
Knead a soft dough, incorporate olives into the dough and mold rolling sticks. Eaten hot but also cold.
Yours!
| work: 1h:00′ | time: 2h:30′ | easy: |
Ingredients (~12 bread sticks)
|
In the drum of a fixed mixer with the dough hook pour the flour, sugar and yeast. |
Start the operation of the mixer at low speed and gradually add the ¾ of warm water and salt to start the mixing. Once the dough starts to come together, slowly add the remaining water and continue beating. |
Knead for ~8'. The dough should be quite watery, so adjust, if necessary, adding a little more water or flour. Add the olives… |
… and stir with a wooden spoon. |
Grease a rectangular pan with dimensions ~20cm × 25cm (7.9in × 9.8in) and pour the dough through to it. Spread it with your hands, pushing, to cover the entire bottom of the pan. Cover with cling film and leave in a warm place for 1h:00' to 1h:30' to rise. |
When the dough is ready sprinkle the work surface with flour and semolina. Pour the risen dough onto the bench and sprinkle with flour. With floured hands, mold and shape gently in a rectangle with dimensions ~25cm × 36cm (9.8in × 1ft,2.2in). Cut into strips 1-2cm (0.39in-0.79in) from the narrow side of the dough. |
Turn the slices from the ends in opposite directions on each side and place spaced in a large oven pan, lined with greaseproof paper. Cover the sticks with a large plastic bag and let it re-inflate the dough for ~30' more. |
Bake in preheated oven at 200℃ (392℉, Gas:5.7) air for 12'-15' or until golden. Remove it and let it cool on a wire rack. |
