Rosemary And Olive Grissini Recipes

OLIVE ROSEMARY CROSTINI

Steps:

• Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

GRISSINI

Steps:

• Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
• Add sugar and stir.
• Leave 10 minutes to ferment.
• Stir together the flour, cheese, rosemary and pepper.
• Place in a mound on a large board or counter, and make a well in the center.
• Add the yeast mixture, the remaining water, and the oil into the well.
• Mix together until stiff, and knead by hand until smooth for about 10 minutes.
• Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
• Day2: Preheat the oven to 350 degrees F.
• Grease 4 baking sheets.
• Take a handful of the dough, leaving the rest covered.
• Dust well with flour and press into a flat disk.
• Run the the first setting of the rollers in your pasta machine.
• Dust again with flour and roll through a second time.
• Again dust with flour and pass through the fettuccine cutter on the pasta machine.
• Carefully separate the grissini and place on the baking sheets so they do not touch.
• Brush with a little more oil and sprinkle with salt.
• Bake for about 30 minutes or until golden brown.
• Cool and store in an airtight container.
• Note: If the Grissini are well floured it makes separating them after they have been cut much easier!

ROSEMARY AND OLIVE GRISSINI

Steps:

• In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
• Knead to form an elastic dough (about 7-10 minutes).
• Cover and let rise 1 hour.
• Deflate dough, knead briefly, and let rest 10 minutes.
• Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
• Line 4 baking sheets with parchment paper and set aside.
• Roll the rested dough out into a rectangle about 20x12".
• Cut in half crosswise, then into ¼" strips lengthwise.
• Lightly roll each strip to round the edges and place on the parchment lined sheets.
• Cover and let rest for 20 minutes.
• Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
• Immediately transfer to a cooling rack and cool completely.