Crunchy Olive and Rosemary Grissini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 45
Ingredients
750 g gluten-free all-purpose flour (I used my Artisanal GF Flour)¼ cup psyllium husks2 ¼ tsp instant yeast½ tbsp kosher salt¼ cup olive oil2 tbsp honey1 large egg, at room temperature¼ cup minced black olives (I used sun-dried ones)1 ½ tbsp dried rosemary2 ½ cups warm waterCabernet salt (or coarse sea salt) for topping
Combine the flour, psyllium, yeast, and salt in the bowl of a stand mixer fitted with the paddle.
Add the honey, olive oil and egg.
As soon as the egg disappears into the flour, add the olives and rosemary.
Begin pouring in the warm water. The final batter should be as wet as thick waffle batter. Let the mixer run for 3 to 4 minutes to beat air into the batter.
Put the dough in a greased bowl, cover and let it sit in a warm place until risen and “knead-able”.
Divide dough into 50g pieces and gently knead.
Using your hands, roll the dough into a long, thin stick. Smooth out the edges with your fingers to make the bread stick even.
Put the breadsticks onto parchment-paper-covered baking sheets, 10 to a sheet.
Let rest for 30 minutes.
Heat the oven to 450°.
Brush the sticks with water and sprinkle with salt.
Bake 25 minutes, until crisp.
Serving Size: Makes ~45 breadsticks
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Add the honey, olive oil and egg.
As soon as the egg disappears into the flour, add the olives and rosemary.
Begin pouring in the warm water. The final batter should be as wet as thick waffle batter. Let the mixer run for 3 to 4 minutes to beat air into the batter.
Put the dough in a greased bowl, cover and let it sit in a warm place until risen and “knead-able”.
Divide dough into 50g pieces and gently knead.
Using your hands, roll the dough into a long, thin stick. Smooth out the edges with your fingers to make the bread stick even.
Put the breadsticks onto parchment-paper-covered baking sheets, 10 to a sheet.
Let rest for 30 minutes.
Heat the oven to 450°.
Brush the sticks with water and sprinkle with salt.
Bake 25 minutes, until crisp.
Serving Size: Makes ~45 breadsticks
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 84.1
- Total Fat: 1.8 g
- Cholesterol: 4.1 mg
- Sodium: 8.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.4 g
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