Olive Oil Grossini
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Olive Oil Grossini
Recipe by Diana Chan
Serves: Makes approximately 20 grissini
Prep Time: 20 minutes (plus 90 minutes rising time)
Cook Time: 30 minutes
Ingredients
1 teaspoon active dry yeast
1 teaspoon Coles honey
¾ cup warm water
Squeaky Gate extra virgin olive oil
2 ¼ cups Coles flour
1 ½ teaspoons Coles sea salt
¼ cup fine semolina flour
Method
In a stand mixer, combine the yeast, honey, and warm water in the mixer bowl. Allow to stand for about 10 minutes, until bubbly.
Add the olive oil, bread flour, and sea salt, and mix slowly with the dough hook until everything comes together.
Continue kneading with the dough hook for 3-5 minutes until the dough is smooth and elastic.
Remove the dough from the mixer and knead by hand briefly to bring it together; it will be sticky.
To prove the dough, place it in an oiled bowl, cover with plastic wrap, and rest for 20 minutes. The dough will rise slightly.
Press the dough into a 30cm by 20cm rectangle on an oiled tray, cover with plastic wrap, and allow it to rise for 1 hour or until well risen.
Meanwhile, preheat the oven to 200°C and line two large baking sheets with baking paper.
To shape the grissini, remove the plastic wrap and sprinkle the dough with semolina.
Using a knife, pizza wheel, or bench scraper, cut the dough into 20 strips, about 1 ½ cm thick and 20cm long. Stretch and pull each strip into long, thin breadsticks. You can twist them for a different look, and roll them in extra semolina if desired.
Bake in the preheated oven for 20-25 minutes, turning halfway if needed for even browning.
Allow to cool before serving—the grissini will become crunchier as they cool.
