Rosemary Garlic Grissini
These Italian breadsticks are made from a simple yeasted dough enriched with olive oil, minced garlic, and fresh rosemary. After a forty-minute proof, the dough is rolled flat, cut into narrow strips, and twisted before baking at high heat until deeply golden and audibly crisp. The garlic infuses the crumb with a mellow, roasted warmth, while the rosemary contributes a piney, slightly resinous aroma that intensifies during baking. A dusting of grated Parmesan on top melts into a thin, salty crust that makes the first bite immediately savory. Keeping the strips uniform in thickness ensures even baking - thin ones will burn while thick ones stay pale if mixed on the same tray. The breadsticks cool to a firm snap and store well in an airtight container, maintaining their crunch for several days. They work equally well alongside a bowl of soup, a cheese board, or a glass of wine.
Adjust Servings
Instructions
- 1
Mix flour, yeast, and salt, then knead with water and olive oil for about 8 minutes.
- 2
Add minced garlic and rosemary, then knead 1 more minute to distribute evenly.
- 3
Cover and proof in a warm place for 40 minutes.
- 4
Roll flat, cut into 1 cm strips, twist each strip gently, and place on a baking tray.
- 5
Brush lightly with olive oil and sprinkle parmesan on top.
- 6
Bake at 200C for 15-18 minutes until deep golden at the edges.
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