Rosemary And Olive Grissini Recipes

Steps:

• Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

Steps:

• 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.

Steps:

• Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
• Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.