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Rosemary Garlic Grissini

These Rosemary Garlic Grissini are crisp and crunchy Italian breadsticks flavoured with Nigella seeds, perfect with soup.
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Total Time 3 hours 5 minutes
Course Snack
Cuisine Italian
Servings 3 dozen

Ingredients
  

  • 3/4 cup warm milk
  • 1 3/4 tsps active dry yeast
  • 2 tbsps olive oil
  • 1 tsp garlic paste or finely minced garlic
  • 1 tsp sugar
  • 1 1/2 cups all purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/4 tsps salt
  • freshly crushed black pepper
  • Nigella seeds
  • chopped fresh rosemary

Instructions
 

  • Add the sugar and yeast to the milk, mix and set aside for about 5 to 10 minutes till frothy.
    Put the garlic in the olive oil and warm it. Keep aside for 10 to 15 minutes for the flavours to infuse.
  • Put the flours, garlic infused olive oil, salt, and chopped rosemary in the food processor bowl. Add the yeast mixture and knead slowly till a soft and elastic dough forms. Add more a milk (or water) if required. The dough can be kneaded by hand too.
  • Divide the dough into 2 and place in a well oiled bowl, coating both balls of dough. Cover and allow the dough to rise.
  • Remove one ball of dough and place on a lightly oiled surface. Roll out into a thin rectangle (as thin as you can comfortably roll out; the thinner the better). Alternatively, to make rolling out the dough easier, you can divide the ball of dough into two again and then roll out each into a small rectangle about 9-inches to10-inches by 5-inches to 6-inches.
  • Lightly dampen the top of the rectangle with water and sprinkle with crushed black pepper and Nigella seeds or seeds of your choice. Lightly run the rolling pin over the dough rectangle to push the seeds into the dough. If you use egg, brush the grissini with lightly beaten egg and then sprinkle the seeds/ herbs on as this will ensure they stick to the grissini.
  • Using a pizza cutter cut the dough lengthwise into strips which are 1/3-inch wide. Place the strips on a greased sheet and allow them to slightly puff up (about 10 to 15 minutes). If you would like to you can slightly twist each strip before placing on the grease sheet. This makes prettier looking grissini/ breadsticks.
  • Bake the grissini at 210C (410F) for about 15 minutes till they are nice and golden brown in colour. Cool on a rack. Store the grissini an in airtight container. This recipe gave me about 3 dozen 9-inch long grissini.
  • Serve with soup or a dip or eat them just as they are. For me they are the perfect evening snack to satisfy my cravings for savoury and crunchy food without the calories!