GRISSINI AL POMODORO
Toscana
vegan
starter
easy
Cettina Vicenzino
Ingredients for 20 Grissini
- 7 g fresh yeast
- 1 level teaspoon sugar
- 400 g pizza flour / Type 00 or Type 405
- 10 g sea salt
- 30 ml extra virgin olive oil plus a little more for drizzling
- 10 g TOMAMI Toscana plus a little more for drizzling
- 100 g semi-dried tomatoes in olive oil, roughly chopped freshly ground black pepper
Preparation
Mix the yeast with 240 ml lukewarm water, the sugar and 150 g flour and leave covered for 1 hour in a warm place without drafts.
Mix the remaining flour (250 g) with the salt and knead with the dough hook together with the dissolved yeast, the olive oil, the TOMAMI Toscana, the tomatoes and the black pepper for about 7 minutes. Form the dough into a ball and cover and leave to rise for at least 5 hours.
Preheat the oven to 220 °C.
Sprinkle a baking tray with some durum wheat semolina. Place the dough on a surface sprinkled with durum wheat semolina. Use a dough scraper to cut off strands about 2 cm thick, pull them with your hands to a length of about 25-30 cm (as long as the baking tray) (do not roll) and place them on the baking tray.
Place the tray on the second rack from the top and bake the grissini for 12-15 minutes. Five minutes before the end of baking, drizzle the grissini with a little olive oil and TOMAMI Toscana and finish baking.
Allow to cool completely under a tea towel.
