Italian Fennel Seed Grissini
By OcadoLifePerfect for the not-so-sweet-toothed. To experiment with flavour, swap the fennel for caraway or sesame seeds.Time and servings
Ingredients
7 total- 2 tbsp of semolina or polenta
- 0.5 tsp of sea salt
- 1 tsp of dried yeast
- 4 tbsp of extra virgin olive oil
- 1 tsp of molasses or honey
- 500 g of plain flour
- 1 tbsp of fennel seeds
Method
6 stepsStep 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.