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Home Chefs' Recipes

Rosemary grissini

Australian Gourmet Traveller recipe for rosemary grissini by Brigitte Hafner from Gertrude Street Enoteca.
Rosemary grissini

Rosemary grissini

Chris Chen
8
20M
20M
40M

Makes about 40

Ingredients

Method

Main

1.Combine yeast, sugar and 150ml lukewarm water in a large bowl. Cover with plastic wrap and stand in a warm place until foamy (15 minutes). Add flour, olive oil, rosemary and ½ tsp sea salt. Mix to combine, turn onto a work bench and knead until smooth (3-5 minutes). Roll dough to 1½cm-thick, place on a greased tray, brush with extra olive oil, cover with plastic wrap and stand in a warm place until double in size (1-1½ hours).
2.Preheat oven to 180C. Cut dough into 5cm x 1cm strips. Using your hands and working with one at a time, roll strips to 5mm thick and place on a greased oven tray, leaving 1cm space between each. Once tray is filled, brush liberally with olive oil and bake until golden (8-10 minutes). Meanwhile, roll remaining, then repeat. Serve with prosciutto.

Drink Suggestion: Anything cold and open. Drink suggestion by James Broadway

Notes

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