Crisp Olive Oil Grissini with Sea Salt
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
A plain olive oil dough is risen, rolled and cut into strips, stretched into 30 cm ropes, brushed with oil, sprinkled with flaky salt and baked until crisp through.
Always check the labels of the products you use.
Method
- 1
Make the dough. Knead the flour, yeast, sugar, salt, water and olive oil 8 minutes until smooth and elastic.
- 2
Rise. Cover and leave 1-1.5 hours until doubled.
- 3
Heat the oven. Heat the oven to 200 °C (180 °C fan).
- 4
Cut. Roll the dough into a 30 x 20 cm rectangle and cut into 30 strips.
- 5
Stretch. Roll each strip into a 30 cm rope and lay on the trays.
- 6
Bake. Brush with oil, sprinkle with flaky salt and bake 15-20 minutes until golden and crisp. Cool on the trays.
Storage
Store in an airtight tin at room temperature for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer with dough hook
- cling film
- rolling pin
- pizza wheel or sharp knife
- 2 large baking trays lined with baking paper
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 159 kcal |
| Protein | 3.2 g |
| Carbohydrate | 23.4 g |
| of which sugars | 0.5 g |
| of which free sugars | 0.4 g |
| Fat | 5.7 g |
| of which saturates | 0.8 g |
| Fibre | 0.9 g |
| Salt | 0.68 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
