Grissini with Semolina
- 1 tablespoon fast acting yeast
- 1 tablespoon sugar
- 220-280ml warm water
- 500gm bread (pizza) flour
- 50ml olive oil
- 1 teaspoon salt
- 1-3 tablespoons semolina flour
1) To make the Grissini: combine the flour, yeast, and salt in the bowl of an electric mixer. Mix to combine.
2) Combine the water, sugar and olive oil in a liquid measuring cup. With the mixer running, add the liquid to the dry ingredients in a steady stream.
3) Process until the dough is smooth and elastic (about 10 minutes). Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 – 2 hours. On a floured counter, roll the dough out into a rectangle about 10x30cm. The exact dimensions are not critical. Wrap in oiled cling wrap and place into the fridge for 20 minutes.
4) Preheat the oven to 200-220C. Line a large baking sheet with parchment paper. Cut the dough into thick strips of equal width (about 1.5cm each) Pull each strip by the its ends to make it thinner (you should end up with a thickness of about 6-8mm). Make it a bit longer than the length of your baking sheet, to allow for spring-back. Roll in semolina and place the strips evenly spaced across the width of the parchment-lined baking sheet.
5) Bake until golden brown. Cool on a wire rack.