Grissini with Rosemary | Crispy Italian Snack

Dough Preparation

• 1
  In the bowl of a food processor, combine 350 ml cold water, flour, olive oil, and the crumbled yeast. Knead slowly for 3 minutes first, then quickly for 3 minutes.
• 2
  Add the salt and knead quickly for another 2 minutes. Finally, add the finely chopped rosemary and quickly mix in for 1 minute.

Dough Resting & Shaping

• 1
  Dust the work surface with flour and place the dough on it. Cover with a clean kitchen towel and let rise for 30–45 minutes, until its volume has doubled.
• 2
  Roll out the risen dough into a 0.5 cm thick sheet and cut into 0.5 cm wide strips with a pastry wheel. Place the strips on baking sheets lined with baking paper and let rise for another 30 minutes.

Baking

• 1
  Preheat the oven to 180 °C. Once the oven is hot, spray the walls with water using a spray bottle until steam forms. Immediately slide in the baking sheets, quickly close the door, and bake for 2 minutes.
• 2
  Reduce the temperature to 160 °C and bake the grissini for approx. 25 minutes until golden brown. After baking, let them cool completely to become properly crispy.