Rosemary grissini
Makes about 40
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Serves
8
Cooking Time
Prep time 20 mins, cook 20 mins (plus standing, proving)
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10 gm
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(1½ tbsp) dried yeast
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Pinch
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of caster sugar
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250 gm
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plain flour
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50 ml
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extra-virgin olive oil, plus extra for greasing and brushing
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1 tbsp
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finely chopped rosemary
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To serve:
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thinly sliced prosciutto
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1
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Combine yeast, sugar and 150ml lukewarm water in a large bowl. Cover with plastic wrap and stand in a warm place until foamy (15 minutes). Add flour, olive oil, rosemary and ½ tsp sea salt. Mix to combine, turn onto a work bench and knead until smooth (3-5 minutes). Roll dough to 1½cm-thick, place on a greased tray, brush with extra olive oil, cover with plastic wrap and stand in a warm place until double in size (1-1½ hours).
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2
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Preheat oven to 180C. Cut dough into 5cm x 1cm strips. Using your hands and working with one at a time, roll strips to 5mm thick and place on a greased oven tray, leaving 1cm space between each. Once tray is filled, brush liberally with olive oil and bake until golden (8-10 minutes). Meanwhile, roll remaining, then repeat. Serve with prosciutto.
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Drink Suggestion Anything cold and open.
RECIPE Brigitte Hafner
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz
DRINK SUGGESTION James Broadway