The satisfying snap of a good grissini is hard to beat. What we love about them is that one dough offers you the opportunity to make several different flavours. This recipe makes 24 sticks – we made 12 with our Chilli and Garlic Salt salt, and 12 with our Pure Salt Smoked Over Oak, some good dark chocolate, and a sprinkling of rosemary.
Makes 24 sticks
1 x 7g sachet fast-action dried yeast
About 250ml lukewarm water
450g strong white flour, or use half wholemeal for nuttier savoury grissini
2 tsp fine Halen Mon
2 tbsp extra virgin olive oil
For the flavour toppings:
1 tsp any flavour of Halen Mon – we used Chilli & Garlic for our savouries
100g good quality dark chocolate
1 tsp Pure Sea Salt Smoked Over Welsh Oak
Line 4 baking trays with greaseproof paper.
Combine the yeast with a little of the warm water. Stir and set aside for a few minutes. -Sieve the flour into a large mixing bowl and add the salt. Gradually add the yeast mixture, lukewarm water and extra virgin olive oil. Mix until it comes together, then knead on a floured surface for 10-15 minutes, until smooth.
Divide the dough into 24 small pieces. Using your hands, shape the grissini into long, thin sticks. Place on the baking trays with space in between each.
Drizzle all the grissini with a little more olive oil. Then sprinkle your 12 savoury sticks liberally with your chosen flavour of Halen Mon. Leave the others bare. Cover with a tea towel and leave somewhere warm until they double in size.
While they are proving, preheat the oven to 180C/350F/Gas 4. Bake for 15-20 minutes or until just starting to brown. Transfer to wire racks to cool.
Dip half of the bare grissini into melted dark chocolate, then sprinkle with the smoked salt and small strands of rosemary.