Rosemary Garlic Grissini

The dry mixture contains 220 g of bread flour, 4 g of instant yeast, and 4 g of salt. Before the 25 ml of olive oil is added, a small portion is reserved for brushing the shaped sticks; the remainder enters the dough with 130 ml of water. After about 8 minutes of kneading, the dough should have gathered into a smoother mass. Eight grams of minced garlic and 3 g of chopped rosemary are then worked through it for one additional minute so they do not remain in one section. The covered dough proofs in a warm place for 40 minutes. Slightly increased volume and a fingertip mark that returns slowly are the readiness cues. The dough is rolled flat and cut into strips 1 cm wide. Pieces that are noticeably thinner or thicker are separated on the tray so the narrow ones can be checked without assuming every stick will finish at the same moment. Each strip is held at both ends and twisted gently before being set on the tray. The reserved olive oil is brushed thinly over the surfaces, and 20 g of Parmesan is distributed across them. Baking takes 15-18 minutes at 200°C. Deep golden edges and a firm feel when lifted indicate that the grissini are ready. They cool completely before being placed in a container, preventing residual steam from being trapped around the freshly baked sticks.