Rosemary Rye Grissini Breadsticks Recipes

ROSEMARY BREADSTICKS

Steps:

• Please note that my ingredient list differed slightly from the original recipe. ***Recipe card update underway.***

ROSEMARY RYE GRISSINI (BREADSTICKS)

Steps:

• In the bowl of a food processor, add the flours, salt, yeast and rosemary leaves. Pulse for about 20 seconds to combine and break up the rosemary leaves a bit. (Note: before doubling this recipe, make sure your food processor is large enough to accomodate the resulting amount of dough) In a large measuring cup, combine the olive oil and water. Turn the food processor on and stream the oil water mixture in. In approximately 30 seconds the dough will come together as a ball. Let the processor run for a minute after that (1 and a half minutes total). Turn the dough out onto a lightly floured surface and knead it a few times by hand. Place the dough ball in a lightly oiled bowl and cover loosely with plastic wrap. Let the dough rise in a warm spot until doubled in size, approximately 90 minutes. Preheat oven to 325 F and line two baking sheets with parchment paper. Once the dough has doubled in size, cut the ball in half. Cover and chill the half you are not working with. On a lightly floured surface, roll the dough out into the shape of a rectangle (or as close as you can get to a rectangle). Using a chef's knife, cut the rectangle crosswise (not lengthwise) into 15 strips of dough. You want to be able to cut 15 uniformly wide and uniformly thick strips. Take each strip and roll it between your hands until it forms a "rope" that is the entire length of your baking sheet. Place the "ropes" onto the baking sheets. Brush each "rope" with olive oil and sprinkle with coarse sea salt. Bake for 28-30 minutes, rotating and switching the pans halfway through. You want the grissini to be lightly browned. Repeat with the second half of dough. These are great served alone, for dunking in soup or with white bean dip.

CRISP ROSEMARY BREADSTICKS

Steps:

• In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
• Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
• Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
• Mix in about 1 cup more flour, or enough to make a soft dough.
• To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
• To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
• Turn dough out onto a generously floured board.
• Pat into a 6-inch square.
• Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
• Grease 3 large baking sheets.
• Gently rub with 2 T flour.
• With a sharp knife, cut dough lengthwise into quarters.
• Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
• Stretch one piece to about 15 inches long; place on a baking sheet.
• Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
• Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
• Cool on rack.
• If you can't cook them all at once, dough can be refrigerated.