GRISSINI AL ROSMARINO
Provence
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 Provence plus a little more for drizzling freshly ground black pepper
- 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.
