Italian breadsticks Grissini
Grissini — traditional Italian breadsticks, served to wine as a snack along with ham, cheese, olives and fruit. They can be found on the table in a wicker basket in anticipation of his order at a restaurant or Cafe and eat in one sitting, meeting the acute sense of hunger after long walks on Italian streets.
There are many choices of Italian bread sticks: with Sesame, with cheese, tomato paste, spinach with olives or simply with coarse salt.
Today I propose a very rich in taste bread sticks—version with olives, Sun driedtomatoes, parmesan cheese, seasoned with basil, thyme and aromatic olive oil.Another feature of my bread sticks is that they completely made from whole wheat flour, which makes them not only amazingly delicious but also useful.
Sponge dough (1:00 at room temperature)
- Yeast fresh pressed — 2 pinches
- The water is warm — 150 ml
- Wholegrain wheat flour — 4 tablespoons
- sponge dough
- Water — 150 ml
- Salt — 1/2 tsp
- Sugar — 1 tablespoon
- Wholegrain wheat flour — 300—350 grams
- fresh thyme (leaves) — 2 sprigs
- Provencal herbs dry — 2 pinches
- Aromatic olive oil from dried tomatoes — 2 tablespoons
- Pitted green olives — 1 Bank
- Sun-dried tomatoes — 5 pieces
- Basil, dried — 1 tsp
- Parmesan cheese — 70—100 grams
You then need to evenly distribute the olives and tomatoes to 1/2 the surface of the dough, sprinkle with Parmesan cheese and cover with the second half of the test. Dazzle the edge on all sides, formed a rectangle of dough with filling inside slightly flatten with your hands. Cut into strips the width of 2—3 cm, eachspiral and lay out on a parchment covered baking sheet. Bake for about 15 minutes at 395 f. After baking put Grissini on paper towels to absorb excess oil.
Italian breadsticks Grissini serve with wine, cheeses and snacks, for example Cured Meat. Eat immediately and without residue.