Rosemary Grissini

6 cups of flour
1/4 cup of olive oil
2 cups of water
1 tsp salt
1/2 tsp of sugar
1 pkg active dry yeast
1/4 cup of finely chopped fresh rosemary

olive oil and kosher salt for topping the grissini

Day 1:

Dissolve the sugar and yeast in 1/2 cup of warm water. Allow to bloom for 10 minutes until bubbly. Mix the rest of the grissini ingredients and make a smooth dough. Cover the dough in a bowl and allow to rise slowly overnight in the refrigerator.


Day 2:

Oil cookie sheets with olive oil. Take small pieces of dough and roll out into ropes about the diameter of a pencil. Place on the cookie sheets about 1 inch apart.

Brush with olive oil and sprinkle with kosher salt.

Bake in a 350 over for 20-30 minutes until golden brown and crisp. I find the baking time a little variable so watch the 1st tray and keep track of the time.