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Crunchy Rosemary Grissini
These rosemary grissini are made with a mix of flours, including cornmeal which gives them crunchy twist. We love to enjoy them along our creamy pumpkin soup, but they make also tasty appetizer wrapped with prosciutto.
For another rosemary nibbles, try our crispy multigrain crackers flavoured with fresh rosemary.
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How to make crunchy rosemary grissini
Making these crunchy rosemary grissini is so easy. For this recipe you will only need one bowl in which you combine all dry ingredients. Then make a well in the centre and pour warm milk and olive oil. Make a soft dough and leave to rise until doubled.
Now, it's time to shape the grissini. We do it in the way that we shape the dough into rectangle using a rolling pin - about 4-5mm thick. Then we cut stripes with a pastry wheel or a sharp knife then roll each stripe into the log and twist several times.
The best things about grissini is that they have uneven, rustic look you you don't have to worry about making them look perfect.
Place grissini onto baking sheet lined with baking paper and bake until brown and crunchy.
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When shaping the grissini, their size and how long or thick they are is totally up to you. In this recipe we make them thin you once baked they will be crunchy.
If you like them thicker just cut wider strips. Just make sure the stripes of dough are as equal as possible so that they bake evenly.
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Crunchy Rosemary Grissini
MAKES: 28 grissini
COOKS IN: 30 minutes plus rising time
HANDY KITCHEN PRODUCTS:
- 120g plain flour (1 cup)
- 40g spelt flour (1/3 cup)
- 40g polenta (cornmeal) (1/4 cup)
- 3g instant dry yeast (1 teaspoon)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 160ml milk (2/3 cup), lukewarm
- 30ml olive oil (2 tablespoons)
- 2 tablespoons finely chopped fresh rosemary leaves
- Combine flours and polenta with instant dry yeast, salt and sugar in a large bowl. Add finely chopped fresh rosemary leaves and stir until combined.
- Make a well in the middle and pour olive oil and milk. Stir using a spoon until all flour is incorporated.
- Tip the dough onto floured work surface and continue to knead for about 4-5 minutes. The dough should be shiny, elastic and soft. Put the dough into oiled bowl and keep in the warm place for about 30 minutes.
- Now, prepare the baking sheet by lining it with baking paper and preheat the oven to 180°C (356°F).
- Shape the dough into a rough flat square and using a knife or a dough scraper cut 4-5mm wide strips. Roll each stripe on the work surface and twist several times. Place on the baking sheet and continue with the rest of the dough. If the dough is sticky, sprinkle a small amount of flour on your work surface before rolling.
- Brush grissini with some olive oil and let them rest for about 10 minutes on the sheet.
- Bake in the oven for about 6-7 minutes or until grissini are brown and crispy. The grissini will burn easily so keep an eye on them and take them out when they are golden brown. Transfer grissini to a cooling rack to cool.
CATEGORIES: Bread & Pizza, Snacks & Nibbles, Side Dishes,
Italian Inspired, Rosemary, Polenta
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