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Rosemary grissini

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Snack


  • 1 cup (375 ml) warm water
  • Cake fresh yeast
  • Pinch of sugar
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/3 cup EVO for oiling bowl, pans, and dough
  • 1 tbsp salt
  • 5 cups (670 g) flour (approximately)
  • 2 tbsp minced fresh rosemary leaves
  • 1 tbsp minced fresh oregano leaves
  • Freshly ground black pepper to taste


  • Place ½ cup (125 ml) of the water in a bowl, stir in the yeast and sugar, and set aside to proof for 10 minutes. Add the remaining water, 2 tablespoons (30 ml) of the oil, and the salt.
  • Begin stirring in the flour, and when it forms a dough, turn it out onto a floured board and knead it for about 10 minutes, kneading it enough of the remaining flour so the dough is fairly firm, dry, and not at all sticky.
  • Knead in the rosemary, oregano, and pepper.
  • Oil a large bowl, place the dough in the bowl, cover it lightly, and set it in the refrigerator to rise until doubled in bulk, about 6 hours.
  • Punch the dough down, divide it in quarters, and pinch off egg-sized pieces. Roll each piece to less than ½ inch (1.3 cm) thick. Cut into very narrow strips, each about 12 inches (30 cm) long.
  • Alternatively, you can cut the dough by running it through the widest noodle-cutter setting on a pasta machine.
  • Oil baking sheets and place the strips of dough about an inch (2.5) apart on the sheets.
  • Brush the strips lightly with oil and set them aside to rise for 1 hour.
  • Preheat the oven to 375°F (190°C).
  • Place the sheets in the oven and bake until the bread sticks are uniformly golden brown, about 20 minutes.
  • Allow them to cool on racks before serving.
  • Store them in an airtight container once they have cooled completely.