With crunch like the crust of a tasty ciabatta, lightness of a water cracker and fruitiness of a good quality olive oil, grissini make for the perfect snack or appetizer.
For a simple yet stylish appetiser, wrap freshly baked grissini with thinly shaved prosciutto and drizzle lightly with truffle oil, or enjoy them simply on their own and along side any antipasti.
Homemade grissini will last for 2 weeks in an airtight container.
Besides being easy to make, they are also great matched with any flavours. Try added chilli flakes, fennel seeds, fresh herbs and flavoured oils.
1 cup plain flour,sifted
½ teaspoon salt
2 teaspoons dry yeast
1 teaspoon caster sugar
2 tablespoons extra virgin olive oil
100ml lukewarm water
Mix all the dry ingredients together.
Add the water and olive oil and knead together until a smooth dough is formed – this may take up to 10 minutes.
Leave the dough to rest, covered, in a lightly oiled bowl for 20-30 minutes.
Divide the dough into 4 pieces and roll each piece out individually to a 50mm thickness. Cut into 1cm strips then roll the strips into cigars.
Carefully place on two line baking sheets and sprinkle generously with salt and freshly cracked pepper, or any other seasoning of choice. Note you may need to brush with a little water or oil to make seeds and spices stick.
Bake in a moderate oven for 15 minutes until golden brown and dry.
Allow to cool and store in an airtight container.