Cooking & Carafes

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Rosemary and Fennel Grissini

Cooking and Carafes

After my previous successful attempts at Grissini I decided to try a few different things with the recipe. This included adding Organic Wholegrain Oat Flour that I was gifted from Buy Whole Foods Online, and adding some herbs. Personally, I prefer this version as they had a lovely texture and I like the added flavours from the fennel and rosemary. If they’re not to your taste you could still try the dough recipe and add poppy or sesame seeds instead, or keep it simple and just roll them in semolina flour and bake.

Rosemary and Fennel Grissini

  • Prep time: 15 minutes
  • Cook time: 15 minutes ha
  • Total time: 30 minutes

Servings: 15-20 grissini

Ingredients

  • 60g strong white flour
  • 60g organic wholegrain oat flour
  • 1/2 tsp salt
  • 1/2 tsp fast-action yeast
  • 1 tbsp extra virgin olive oil
  • 75ml lukewarm water
  • 1tbsp rosemary, finely chopped
  • 1tsp fennel, grinded with apestle and mortar

Instructions

  1. Put the flours, salt and yeast in a mixing bowl and stir together.
  2. Make a small well in the middle and add the water and the olive oil.
  3. Mix with a fork or wooden spoon to bring together into a dough, use your hands to combine and then knead on a well floured board.
  4. Knead for ten minutes until you have a nice, springy dough.
  5. Using the palm of your hand gently flatten the dough so that it's about 1.5cm thick in an oblong/rectangular shape.
  6. Using a sharp knife cut a piece of dough 1cm in width
  7. Using your hands roll from the middle out to create a long thin grissini. Scatter the board with a little of the rosemary and fennel and lightly roll in the herbs with a dusting of semolina.
  8. Place the grissini on a lightly oiled baking tray (use a little olive oil).
  9. Continue with the rest of the dough.
  10. Leave to rest for 10 - 15 minutes.
  11. Preheat the oven to 200C (fan). Bake the breadsticks for about 10 - 13 minutes. I like mine crisp and with crunch, if you're unsure break one to see, but remember if you put them back in the oven for a minute longer not too let them burn!
  12. Leave to cool before serving.

These pair perfectly with my homemade dips: Italian Style Hummus, Beetroot Dip and Black Olive Tapenade Don’t forget to tag @CookingCarafes and @BuyWholeFoodsOnline in any recreations of this recipe! We’d love to see them. You can buy Organic Wholegrain Oat Flour at Buy Whole Foods Online