Fresh from the garden: rosemary, thyme
Recipe source: adapted from The Cook and the Chef TV program
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A simple & fun breadstick-making exercise – I’ve found that the thinner you make the grissini, the crunchier and more delicious they are. It also pays to knead the dough well too. These are fab with the hummus…
Equipment:
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Ingredients:
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What to do:
- Preheat oven to 180°C
- Wash & dry herbs thoroughly.
- Strip herbs from stalks and chop up finely to yield 2 tablespoons of herbs.
- Mix all the dry ingredients (except for the flaked salt) and herbs together in a large bowl.
- Add the water and olive oil and knead together until a smooth dough is formed – this might take between five and ten minutes. If the dough is too wet just add some more flour, bit by bit.
- Brush baking trays with a little olive oil.
- Flatten the dough out and roll into a round pizza shape. Divide into halves, then quarters, and then again and again until you get 16 pieces of ‘pie’.
- Roll each ball into a thin cigar shape, break into 2 & place evenly onto the baking trays.
- Sprinkle the whole tray with a large pinch of salt.
- Carefully slip the trays into the oven & bake for about 15 minutes until golden brown.
Notes: Grissini are thought to have been invented in Italy in the 17th century – what other dishes have originated in Italy?
The Bondi Cook 