- 1-1/4 teaspoons active dry yeast
- 1 tablespoon malt syrup or sugar
- 1-14 cups warm water
- 2 tablespoons olive oil, plus additional for brushing the dough
- 3-1/4 cups unbleached all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 cup semolina four, divided
- 1/2 cup grated fresh Parmesan cheese
- 1 tablespoon cracked black pepper
Instructions In a large mixing bowl, stir the yeast and malt (or sugar) into the warm water. Let stand until foamy, about 10 minutes. Stir in 2 tablespoons of olive oil. Add the flour and salt; stir until the dough comes together.
Knead on a lightly floured surface until smooth and elastic, about 8-10 min. Pat the dough with your hands into a 14×2-inch rectangle on a well floured surface. Lightly brush the top with olive oil. Cover with plastic wrap; let rise until doubled, about 1 hours.
Sprinkle the dough with semolina flour before cutting and stretching. Cut the dough crosswise into 20 strips, each about the width of a cigar. Place the grissini several inches apart on lightly oiled baking sheets. Sprinkle with Parmesan and pepper, then with olive oil. Cover with plastic wrap. Gently press toppings into dough; remove plastic wrap. Sprinkle with semolina. Let the dough rise until almost double, about 45 min. Bake the grissini for 20 min. at 400 F.