These bread sticks are brought to you by Sweet Paul Magazine. Well, more specifically they are *inspired* by a photo that I saw in his magazine, but the recipe that I used is actually my usual grissini recipe. I absolutely love the presentation, and they taste pretty damn good too.
Ingredients
3/4 cup warm water (between 100-110F)
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
2 cups bread flour
2 teaspoons instant yeast
15 or so long rosemary twigs
Olive Oil, for brushing and serving
Coarse Salt such as kosher or sea salt
Directions
In the work bowl of your stand mixer, place 1 cup of the flour and make a little well on the top. Sprinkle in yeast, sugar and salt, before adding the water. Let sit for 15 minutes for the yeast to activate. Once it has created a sponge, add the remaining flour and the olive oil and using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Place the dough in an oiled bowl and let the dough rise in a warm place for about 60 to 90 minutes.
Preheat oven to 375F. Line two cookie sheets with silpat or parchment paper.
Place the dough on a floured surface and cut the dough in small pieces (you should get between 10-15 pieces) and roll out into pencil size sticks. using a pastry brush, brush with the a bit of olive oil and wrap each one around a rosemary swig. Place on cookie sheets and sprinkle with coarse salt. Bake until they are nice and golden brown, about 15 – 20 minutes. Remove and let cool on wire racks.
Note that the rosemary twigs aren’t to be eaten, but instead you are to pull pieces off and dip in olive oil to serve.
