- 20 gm fresh yeast (see note)
- 500 gm plain flour (3 1/3 cups)
- 30 ml olive oil, plus extra for brushing
- 2-3 tbsp sea salt flakes, for sprinkling
- 1Combine yeast and 300ml lukewarm water in a bowl and stand until softened and foamy (10 minutes).
- 2Combine flour and 2 tsp fine sea salt in a separate bowl, mix in yeast mixture with a wooden spoon, add olive oil, and when a dough forms, transfer to a lightly floured surface. Knead, stretching and folding, until smooth and elastic (10 minutes), dusting with a little extra flour if dough is too sticky. Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (2 hours).
- 3Knock back dough on a work surface and flatten with your hands, then cut into 1.5cm- thick x 6cm-long pieces. Working with one piece at a time, use your hands to roll dough backwards and forwards into a 20cm-long cylinder, then repeat with remaining dough.Place on two large lightly oiled oven trays lined with baking paper, leaving space between for dough to prove. Stand in a warm place until almost doubled in size (30 minutes).
- 4Meanwhile, preheat oven to 170C. Brush grissini with olive oil, sprinkle with sea salt and bake until golden and dry with no bready softness (25 minutes). Grissini will keep stored in an airtight container for 3-4 days.
This recipe makes about 50 grissini. Fresh yeast is available from select health-food shops and bakeries. If unavailable, substitute 10gm dried yeast.
This recipe is from the November 2010 issue of