Quick Grissini
Who knows that feeling? You just can't stop snacking... Of course, it's great to snack on homemade food where you know exactly what's in it.
Our grissini recipe is incredibly easy, even for less experienced bakers, and you can easily prepare these crispy breadsticks. We've refined the grissini with our Mediterranean herb salt; the delicate herbs will bring the Mediterranean flair to your home!
- 2 teaspoons of makasol “Mediterranean herbal salt”
- 300 g wheat flour
- 40 g olive oil
- 150 g water
- 10 g fresh yeast
- Mix all ingredients together to form a yeast dough.
- Cover the dough in a bowl and let it rest until it has doubled in volume.
- After the rising time, preheat the oven to 230°C (top and bottom heat) and prepare 2 baking trays with baking paper.
- Roll out the dough into a rectangle on a floured surface and cut into approximately 7 mm wide strips. Spread them on the baking sheets and let them rest for a few minutes.
- Bake the grissini one at a time for about 10 minutes until golden brown. Let them cool and then let them dry in a dry place for about a day (this will make them even crispier). Stored in an airtight container in a cool, dark place, they will keep for about a month.
Photo(s): Birgit Maier
