Snap and dip away into hummus, tsatsiki, avocado or eggplant dip or perfect served with antipasto or cheese plate with flare.
These long, thin crunchy Grissini or breadsticks have flavour undertones of olives and rosemary and thyme.
Deeply flavoured made with spelt flour, they are finally rolled into more herbs and a little himalayan sea salt. Slowly baked to achieve a perfectly crip finish, these Grissini are unique in their own right.
The first time I had seen a wonderful version of this traditional breadstick was at Positano, Italy. They looked glorious on the table with prosciutto. Their backdrop the glorious Amalfi coast.
My version, have a little bit of Greece in them and I know you will like them as much as I do.
Cook Time: 20 minutes
Preparation Time: 10 minutes + 11/2 hours total for dough to rise.
Makes: 50 at least breadsticks depending on size.
1 1/2 cups spelt flour
1 cup white flour
7 g instant dry yeast
1 cup warm water ( not too hot )
2 tbspns olive oil
1 tspn sea salt
1/4 cup black Kalamata olives – very very finely chopped
2 tbspns finely chopped rosemary leaves
2 tbspns finely chopped thyme leaves
For the Coating
Roughly ground Himalayan sea salt
1/4 cup rosemary very finely chopped
olive oil spray
Ensure the olives are rinsed, drained and finely chopped as much as possible. You can use olive tapenade, but ensure the tapenade is of good quality – and it does not contain a lot of vinegar. It will impact on the flavour of the breadsticks.
Finely chop the rosemary and thyme. They will incorporate into the batter easier.
In a deep bowl, sift the flour, add the salt, rosemary, thyme, olives and olive oil and dry yeast.
Mix the ingredients well.
form a well, and pour warm water. Stir trough the water by stiring starting from the centre out.
You may prefer to use a hand beater with a dough hook. It will make the job easier.
Either option, knead until smooth and elastic. Cover in oiled plastic. Allow to rest for 60 minutes in a warm, drought free place.
Line baking trays.
Cut a golf ball sized portion of dough. Roll into a rectangle. Sprinkle with herbs and salt.
Gently, pat the toppings so that they stick on the dough. The longest side of your rectangle will be the length of your breadsticks.
Cut into fine strips and then gently roll the ends to round the edges.
Place them onto the lined tray, cover and allow to rise a little in a warm place for 30 minutes.
Preheat your oven to 180 degree Celsius fan forced or 170 conventional oven.
Spray with olive oil very lightly.
Bake for 10 minute at 180 degrees as above, then reduce heat to 80 degree celcius till they are crisp – approximately for another 10 minutes. Be watchful though start checking 15 minutes into the cooking time.
Allow to cool and store in an airtight container.
Add a paper towel inside the airtight container. The paper towel will help to absorb any moisture.
They will keep for a week if they have been baked to crisp.
Bake on very low heat for 10 minutes to refresh after a few days.