Ingredients for 20 Grissini
- 7 g fresh yeast
- 1 level tsp 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 ml TOMAMI Provence 🛒
- 3-4 long sprigs of rosemary
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 Provence 🛒 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 a little durum wheat semolina. Place the dough on a surface sprinkled with durum wheat semolina. Using a dough scraper, cut off strands approx. 2 cm thick, pull them with your hands to a length of approx. 25-30 cm (as long as the baking tray) (do not roll) and place them on the baking tray. Cover the grissini with small bunches of rosemary and roll the grissini up a little.
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 Provence 🛒 and finish baking.
Allow to cool completely under a tea towel.
Product from the recipe
