Rosemary Garlic Grissini
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Minced garlic and chopped rosemary are kneaded straight into these thin twisted Italian breadsticks, and parmesan is scattered over the tops.
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Set aside a little of the olive oil before mixing the dough, since that portion is brushed on after shaping.
Ingredients
Instructions
- 1
Mix 220 g bread flour, 4 g instant yeast, and 4 g salt evenly.
Reserve a small portion of the 25 ml olive oil for the tops, add the remainder with 130 ml water, and knead for about 8 minutes until the dough starts to smooth out.
- 2
When the dough becomes one smooth mass, add 8 g minced garlic and 3 g chopped rosemary.
Knead for 1 more minute, folding and turning the dough so the herbs and garlic do not collect in one spot.
- 3
Cover the dough so the surface does not dry, then leave it in a warm place.
Proof for 40 minutes, until it has expanded slightly and a gentle fingertip press springs back slowly rather than immediately.
- 4
Roll the dough flat and cut it into even 1 cm strips.
Keep noticeably thinner or thicker pieces separate on the tray if needed, so thin sticks can be watched closely and do not burn before the others bake.
- 5
Hold both ends of each strip and twist gently, then place the sticks on the baking tray.
Brush the tops thinly with the reserved olive oil and distribute 20 g Parmesan evenly.
- 6
Bake at 200°C for 15-18 minutes.
Remove when the edges are deep golden and the sticks feel firm when lifted, then cool completely before placing them in a container.
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