- Recipes
- Italian Fennel Seed Grissini
Ingredients
- 1 tsp dried yeast
- 4 tbsp extra virgin olive oil
- 1 tsp molasses or honey
- 500g plain flour
- ½ tsp sea salt
- 2 tbsp semolina or polenta
- 1 tbsp fennel seeds
Method
Step 1
Preheat oven to 245°C/225°C fan/gas 9, and line a large baking tray (about 33cm by 23cm).
Step 2
Mix the yeast, 2tbsp oil and molasses in a jug with 250ml warm water, leave for 10 mins.
Step 3
Put the flour into a large bowl with the salt and add the wet ingredients. Stir to form a dough, turn out onto a floured surface and knead until the dough becomes silky, smooth and elastic (10 mins by hand).
Step 4
Sprinkle half the semolina onto the baking tray, roll the dough out to fit the tray, brush all over with 2tbsp of olive oil, scatter on the fennel seeds, a little salt and the rest of the semolina. Cover with clingfilm and leave in a warm place to prove for 1 hr or until it has doubled in size.
Step 5
Once doubled, cut the dough into 1cm strips from the shortest side. Stretch each piece, pulling from each end, to form 30cm-long grissini. Put them onto a baking sheet and cook in the oven for 10-15 mins until golden and crisp.
Step 6
Leave to cool, then package up into a tall airtight jar, such as a spaghetti jar, or cellophane bags tied with ribbon. These will keep for up to 2 weeks in an airtight container.
Shop the ingredients
-
On OfferValue
McDougalls Plain Flour 1.1kg
1.1kg£1.65
£1.50 per kgFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. Big Price Drop -
Other
