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GRISSINI STICKS
These golden and pillowy Italian-style grissini breadsticks make a fantastic starter or midafternoon snack.

GRISSINI STICKS

Ingredients

DOUGH:
250g flour
1 tsp NOMU Sea Salt
2 tsp instant dried yeast
1 tsp honey
1 tbsp NOMU Extra Virgin Olive Oil
½ cup water

TO FINISH:
NOMU Extra Virgin Olive Oil
NOMU Italian Rub, for sprinkling
NOMU Sea Salt, for seasoning

Directions

Combine all of the dough ingredients in a a large bowl or stand mixer fitted with a dough hook and knead well until smooth and elastic. Place the dough in a clean, lightly greased bowl, cover with a damp tea towel and allow to proof until it has doubled in size, about 1 hour.

Knock the dough back and allow to double in size again.

Preheat the oven to 180˚C. Break off small, walnut-sized pieces of dough and roll them into thin sausages, roughly 25cm long. Brush with Olive Oil, sprinkle generously with NOMU Italian Rub and season with Sea Salt. Place on a floured baking tray, allowing enough space for the grissini to spread, and bake immediately for 15 minutes until golden brown.

Cool on a rack before serving.

Ingredients

DOUGH:
250g flour
1 tsp NOMU Sea Salt
2 tsp instant dried yeast
1 tsp honey
1 tbsp NOMU Extra Virgin Olive Oil
½ cup water

TO FINISH:
NOMU Extra Virgin Olive Oil
NOMU Italian Rub, for sprinkling
NOMU Sea Salt, for seasoning

Directions

Combine all of the dough ingredients in a a large bowl or stand mixer fitted with a dough hook and knead well until smooth and elastic. Place the dough in a clean, lightly greased bowl, cover with a damp tea towel and allow to proof until it has doubled in size, about 1 hour.

Knock the dough back and allow to double in size again.

Preheat the oven to 180˚C. Break off small, walnut-sized pieces of dough and roll them into thin sausages, roughly 25cm long. Brush with Olive Oil, sprinkle generously with NOMU Italian Rub and season with Sea Salt. Place on a floured baking tray, allowing enough space for the grissini to spread, and bake immediately for 15 minutes until golden brown.

Cool on a rack before serving.

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