Three-flavored breadsticks
Today I bring you a snack recipe… delicious grissini, in this case in three different flavors. Besides being very eye-catching—with a rustic and uneven look—and fun to make, they are perfect to place at the center of the table for gatherings with friends, as appetizers, or simply for nibbling between meals. Sometimes I use them as a “hook” to enjoy sauces like tomato, guacamole, or baba ganoush (eggplant dip), although I have to say that most of the time I prefer to enjoy their flavor and crunch on their own, just as they come out of the oven (also very tasty warm!).
They are easy and quick to make, and their flavor has nothing to do with store-bought ones, so I encourage you to try them and notice the difference.
Ingredients for about 35 units
480 g flour
20 g fresh baker’s yeast (or 1 packet of dry yeast)
200 ml warm water
2 teaspoons fleur de sel
5 tablespoons olive oil (I used extra virgin)
1 teaspoon white sugar
50 g untoasted sesame seeds
Dried oregano, rosemary, and herbes de Provence to taste
Preparation
Crumble the fresh yeast, or if using dry yeast, add it directly to 3 tablespoons of warm water with a pinch of sugar. Mix well until dissolved and let it rest for about 15 minutes.
Put the flour in a bowl, distribute the fleur de sel around the edges, and pour the yeast mixture into the center. Mix well with a fork and gradually add the remaining sugar, olive oil, and water.
The dough should be smooth and loose. You may need to add a bit more water or flour if it turns out too thick or too runny.
Divide the dough into as many portions as flavors you want to make (in this case, 3: sesame, oregano, and rosemary), and sprinkle each portion with its corresponding ingredient.
Place the dough portions in a large bowl (or several medium ones) and make a cross on each with a knife. Cover them with a damp cloth and let them rest for about 1 hour in a warm place (25–30°C) until they double in size.
Work each dough briefly (about half a minute) and shape them into elongated logs (slightly thicker than a sausage). Cut slices about 2 cm thick and roll each slice into a stick (about 10 cm long and 1.5 cm thick).
Place the sticks on baking paper and bake in a preheated oven at 200°C for about 15 minutes.
Notes
It’s best to store them in a cool, dry place to keep them perfectly crunchy every time you feel like having one. I keep them in a large metal tin, and they last for snacking for more than 3 weeks.
You can vary the spice mix—they also work very well with herbes de Provence, raisins, nuts, or poppy seeds.
