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Breads and bakes
Rustic Grissini with Olives and Sun-Dried Tomatoes
Crisp, fragrant grissini, perfect for aperitivo or for serving with cured meats and cheese. A simple yeasted dough with plenty of Mediterranean flavour.
Method
- Tip the flour, the water, the crumbled yeast and the oil into a large bowl. Stir with a spoon until you have a rough but evenly mixed dough.
- Add the salt, the olives and the sun-dried tomatoes. Work everything together with your hands or a wooden spoon until all the ingredients are incorporated. The dough will be soft and slightly sticky: that is normal, so resist adding more flour.
- Cover the bowl with a damp cloth or cling film. Let the dough rest for 20 minutes at room temperature.
- Once rested, give the dough its first set of folds: lift one edge and fold it into the centre. Repeat all the way round, turning the bowl as you go. Cover and rest for another 20 minutes.
- Repeat the folding twice more, always with 20 minutes of rest in between. You will feel the dough become more elastic and better structured.
- After the last fold, cover the bowl again and leave the dough to rise for 2 hours at room temperature, until doubled in volume.
- Dust the work surface generously with fine cornmeal. Turn the risen dough gently out onto it.
- Press the dough down with your hands to knock out some of the air, shaping a circle about 32 cm across. Handle it as little as possible so you don't break up the olives and tomatoes.
- Cut the dough into strips about 1.5 cm wide, which gives you around twenty grissini roughly 32 cm long.
- Lay the grissini on two baking trays lined with baking paper, well spaced so they don't stick to each other as they bake.
- Dress the grissini with a generous drizzle of extra virgin olive oil, spreading it evenly with a brush.
- Bake at 200°C (400°F) in a fan oven for 15-18 minutes, until the grissini are deep golden and crisp.
- Take the grissini out and move them to a wire rack to cool completely. This step makes them even crisper.
Minnelea products for this recipe
The preserves used in this recipe.
• For a more rustic version, replace part of the strong white flour with wholemeal flour.
• If the sun-dried tomatoes are very wet, pat them dry with kitchen paper before chopping them.
• For even baking, turn the trays halfway through.
A Minnelea take on Mediterranean tradition, built around our Sun-Dried Tomato Pâté Artisan – With EVOO. We work at low temperature, with real Cilento produce and a short ingredient list: our recipes exist to show what the farm makes, not to copy anyone else's cooking.
• If the sun-dried tomatoes are very wet, pat them dry with kitchen paper before chopping them.
• For even baking, turn the trays halfway through.
A Minnelea take on Mediterranean tradition, built around our Sun-Dried Tomato Pâté Artisan – With EVOO. We work at low temperature, with real Cilento produce and a short ingredient list: our recipes exist to show what the farm makes, not to copy anyone else's cooking.