Black Olive and Rosemary Grissini
Nutritional Info
- Servings Per Recipe: 84
- Amount Per Serving
- Calories: 21.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 32.3 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.4 g
- Protein: 0.6 g
View full nutritional breakdown of Black Olive and Rosemary Grissini calories by ingredient
Introduction
Deliciously crunchy breadsticks are perfect for an appetizer or accompaniment to a Mediterranean dinner. Packed with the bright flavours of fresh rosemary and Kalamata olives, they can stand alone or pair beautifully with dips like baba ghanoush or hummus. Top them with fresh Parmesan for an extra gourmet twist! Deliciously crunchy breadsticks are perfect for an appetizer or accompaniment to a Mediterranean dinner. Packed with the bright flavours of fresh rosemary and Kalamata olives, they can stand alone or pair beautifully with dips like baba ghanoush or hummus. Top them with fresh Parmesan for an extra gourmet twist!Number of Servings: 84
Ingredients
-
2 cups flour
1 ½ cups whole wheat bread flour
2 ¼ tsp instant yeast
1 tsp fine salt
1 tsp garlic powder
1 cup warm water
⅓ cup Kalamata olives in oil, pureed
¼ cup fresh rosemary leaves
Directions
In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
Knead to form an elastic dough (about 7-10 minutes).
Cover and let rise 1 hour.
Deflate dough, knead briefly, and let rest 10 minutes.
Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
Line 4 baking sheets with parchment paper and set aside.
Roll the rested dough out into a rectangle about 20x12”.
Cut in half crosswise, then into ¼” strips lengthwise.
Lightly roll each strip to round the edges and place on the parchment lined sheets.
Cover and let rest for 20 minutes.
Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
Immediately transfer to a cooling rack and cool completely.
Serving Size: makes 84 sticks
Number of Servings: 84
Recipe submitted by SparkPeople user JO_JO_BA.
Knead to form an elastic dough (about 7-10 minutes).
Cover and let rise 1 hour.
Deflate dough, knead briefly, and let rest 10 minutes.
Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
Line 4 baking sheets with parchment paper and set aside.
Roll the rested dough out into a rectangle about 20x12”.
Cut in half crosswise, then into ¼” strips lengthwise.
Lightly roll each strip to round the edges and place on the parchment lined sheets.
Cover and let rest for 20 minutes.
Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
Immediately transfer to a cooling rack and cool completely.
Serving Size: makes 84 sticks
Number of Servings: 84
Recipe submitted by SparkPeople user JO_JO_BA.