Rosemary Grissini

Recipe printed from

Rosemary Grissini
Adapted from Food & Wine, October 2010; makes 3 dozen

time commitment: 2 hours, half of it active time

3/4 c water
1 c all-purpose flour, plus more for dusting
1 c whole-wheat flour
1 T honey
1 package active dry yeast
3 T extra-virgin olive oil
1 t dried rosemary, finely chopped
1 T kosher salt

In a large bowl, stir the water with 1/2 cup of the flour (either one), the honey and the yeast. Let stand until foamy, about 10 minutes. Stir in the remaining 1 1/2 cups of flour, the olive oil, rosemary and salt and knead until a smooth dough forms. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 425 F. Line 3 large baking sheets with parchment paper (if you don't have three and instead, you're like me and you have 1, just do this one at a time). Punch down the dough and cut it into 4 equal pieces. On a floured work surface, roll out each piece of dough to a 6-by-10-inch rectangle. Cut the rectangles lengthwise into 1/2-inch-wide strips. Arrange the strips on the prepared sheets. Let stand until puffed, about 15 minutes.

Bake the grissini for about 15 minutes, until golden brown; switch the pans halfway through baking. Let the grissini cool and crisp on the baking sheet before serving.

Grissini can be made in advance by a couple of days and stored in an airtight container. The unbaked dough can also be frozen and thawed when ready for use.