I serve these bread sticks with a hot soup or a stew.
Grissini with rosemary and serrano ham
16 sticks
3 oz slices serrano ham
1 tbsp finely chopped fresh rosmary
7/8 cup lukewarm water (110 F)
1 1/2 tsp active dry yeast
1 tsp honey
2 tbsp olive oil
1 tsp sea salt flakes
2 cups all purpose flour
Finely dice serrano ham and rosemary.
In the bowl of an electric mixer fitted with dough-hook attachment add most of the flour, dry yeast, salt, honey, olive oil and ham and rosemary. Mix on medium-low speed until dough is soft,about 2 minutes.
Add rest of the flour if needed. Cover the bowl with plastic and set to rise for 1 h 15 min.
Line to baking sheets with parcement paper.
Knead dough lightly. Cut into 16 pieces. Roll each to about 9 inch long. Twist.
Place grissini on the baking sheets.
Heat the oven to 400 degrees F. Let the grissini rise until oven is warm.
Bake for 12-15 min until golden. Let cool on a wire rack. Best served freshly made.
16 sticks
3 oz slices serrano ham
1 tbsp finely chopped fresh rosmary
7/8 cup lukewarm water (110 F)
1 1/2 tsp active dry yeast
1 tsp honey
2 tbsp olive oil
1 tsp sea salt flakes
2 cups all purpose flour
Finely dice serrano ham and rosemary.
In the bowl of an electric mixer fitted with dough-hook attachment add most of the flour, dry yeast, salt, honey, olive oil and ham and rosemary. Mix on medium-low speed until dough is soft,about 2 minutes.
Add rest of the flour if needed. Cover the bowl with plastic and set to rise for 1 h 15 min.
Line to baking sheets with parcement paper.
Knead dough lightly. Cut into 16 pieces. Roll each to about 9 inch long. Twist.
Place grissini on the baking sheets.
Heat the oven to 400 degrees F. Let the grissini rise until oven is warm.
Bake for 12-15 min until golden. Let cool on a wire rack. Best served freshly made.