Total time: 24 hours to let the pre-dough get active. Then another 5-6 hours to roll out the dough and baking the grissinis. Makes around 80 thin grissinis.
- 115 g (4 oz) white starter
- 400 g (14 oz, not fluid!) filtered water
- 200 g (7 oz) bread flour
- 1 tbsp sea salt
- 1 tbsp honey
- 600 g (21.2 oz) bread flour
- 4 stems fresh rosemary
- 1 large sweet onion
- 1/2 cup olive oil
- 1 tsp black pepper
Make the pre-dough by mixing starter, water and bread flour in a bowl. Cover with plastic wrap and let sit in room temperature for 24 hours until the pre-dough is active, looking nice and bubbly. Prepare the flavoring by mixing rosemary, black pepper, sweet onion and olive oil in a food processor. Cover and let marinade until the pre-dough is active.
Fresh rosemary never fails you.
Add sea salt, honey, the onion/rosemary/olive oil/black pepper mix, and bread flour to the pre-dough. 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 25-30 minutes (turn the grissinis after 15 minutes to get an even golden brown color).
If the grissinis still aren’t crispy, but have enough color, turn your oven down to 170°F and bake until they are. It can take anything from 30 minutes up to 1 hour.
Let cool on a rack.
Sea salt and black pepper on top is the perfect finish!
This post has been submitted to YeastSpotting.