Ready for some crunchy deliciousness to go with your next barbecue? These grissinis are amazing. I resisted my natural instinct to pair rosemary with garlic and went for the sweet onion instead.
I’m so, so glad I did. Turns out you should never underestimate the sweet onion.
Paired with crushed black pepper it’s a dangerous combination. I can already picture them on the barbecue buffet, rolled up in proscioutto, quickly disappearing amongst a gang of crazy munchers.
How many synonyms for crunchy can you come up with? No googling.
They kind of have a roasted onion taste to them. Or no, I know! They remind me of the giant fried Bloomin Onion that they serve at Outback Steakhouse. Mm, can you imagine? They’re that good. But instead of being greasy and moist like the monster onion, they’re crunchy and crispy. Not too bad of a trade-off, right?
Fresh rosemary never fails you.
Rosemary, sweet onion & black pepper grissinis
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.
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, you can bake them at 170°F until they are (although take the grissinis out of the oven and let the oven cool off entirely before you “dry” your grissinis. If you leave them in there while the oven’s temperature is going from 350°F to 170°F, they will probably burn). 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.