Third time’s the charm, right? This time I spiced up the grissinis with sundried tomates, garlic and chili flakes. You can imagine that by now, I’m basically drowning in an ocean of grissinis. Luckily, I’ll get some help this weekend eating them all.
The sundried tomatoes give the grissinis a nice, warmer color.
Chili, garlic and tomato grissini
Duration: 24 hours for pre-dough to get active. Then another 5-6 hours to let the dough rise and making the grissinis.
Makes about 100 thin grissinis.
- 115 g (4 oz) white starter
- 400 g (14 oz, not fluid!) filtered water
- 200 g (7 oz) bread flour
- 10 garlic cloves
- ½ cup olive oil
- 10 sundried tomato halves
- 0.5 tbsp chili flakes
- 0.5 tbsp sea salt
- 1 tbsp honey
- 450 g (15.9 oz) bread flour
Press the garlic cloves and mince the sundried tomatoes. Put the olive oil, garlic, tomatoes and chili flakes in a mixer and mix to a fairly smooth paste. Cover and let sit for 24 hours. Make the pre-dough by mixing white starter, water and bread flour. Wrap the bowl with plastic wrap and let sit for 24 hours until the pre-dough is active, looking nice and bubbly.
Add sea salt, honey and bread flour. Let the dough rest 2-3 hours. Preheat the oven to 350°F. Divide the dough into little pieces. Roll out each piece so that it measures about 10 inches long, and ¼ of an inch wide. Put the grissinis on greased oven trays, brush them with water and sprinkle on your toppings. Bake in the oven for a total of ca. 20-25 minutes (turn the grissinis after 15 minutes to get an even golden brown color).
Let cool on a rack.
Crush some fennel seeds in a mortar (don’t have a mortar? use a garlic press instead) and sprinkle on.