Italian grissini Recipe
- 1 X 7g/⅛oz packet dried yeast
- 1 tsp sugar
- 500g/1lb 2oz plain white bread flour, plus extra for flouring
- 1 tbsp olive oil, plus extra for oiling
- 1 tsp sea salt
- 5 tbsp grated parmesan (or similar vegetarian cheese)
- 1 heaped tsp blue cheese
- 3 tsp Italian seasoning
- 3 tsp garlic powder
- 2 tbsp chopped jalapeños, from a jar
- 1 free-range egg
- 50g/1¾oz grated parmesan (or similar vegetarian hard cheese)
- 2 tbsp garlic powder
- 1 tsp Italian seasoning
- 2 tsp jalapeño chilli powder
- Add the yeast and sugar to 280ml/10oz warm water in a large bowl. Add 75g/2½fl oz of the flour, whisk and then leave for ten minutes for the yeast to activate.
- Add the oil and then mix well.
- Gradually add the remaining flour, salt, cheeses, Italian seasoning, garlic powder and the chopped jalapeños until completely incorporated.
- Turn the dough out onto a lightly oiled surface and knead for about 5-8 minutes.
- Put the dough into an oiled bowl, cover and leave for 30 minutes.
- Preheat the oven to 190C/375F/Gas 5. Oil and flour at least two baking trays.
- For the rub, combine all the rub ingredients in a small bowl.
- Roll out the dough until at least 28cm/11in long. Brush with the egg yolk, sprinkle over the rub and gently press it in so that it sticks. Using either a knife or a pizza cutter, cut out strips of the dough, and holding from either ends of the strip, twist the dough gently and quickly to create a spiral and place onto a baking tray straightaway.
- Bake for 15-20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch. Remove the breadsticks from the oven and leave to cool on the baking trays.
