Grissini ai Finocchio (Fennel Breadsticks)

Grissini ai Finocchio (Fennel Breadsticks)
Recipe type: appetizers
  • 1 ¼ ounces package active dry yeast
  • 1 cup of warm water
  • ½ cup of warm beer
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 tablespoon olive oil
  • 2 tablespoons fennel seed, lightly crushed
  • 4 cups flour
  1. In a large mixing bowl, dissolve the yeast in warm water.
  2. Add the warm beer and sugar and let sit for 5-10 minutes.
  3. Add the salt and stir to dissolve.
  4. Add the olive oil and fennel seed and stir to combine.
  5. Gradually add the flour to make a dough that is soft and easy to handle.
  6. Turn the dough out into a lightly floured surface and knead for 6-7 minutes, until smooth and elastic.
  7. Place the dough into a lightly oiled bowl and turn twice to coat.
  8. Cover and let rise for 1 ½ hours until doubled in bulk.
  9. Punch down the dough.
  10. Pinch of small pieces of dough (about one ounce) and roll by hand into 12-14-inch long strands about the thickness of a pencil.
  11. Length and thickness can be varied as desired.
  12. Place the breadsticks ½ inch apart on a lightly oiled large flat pizz pan or baking sheets.
  13. Cover with plastic wrap or towels and let rise for 30 minutes
  14. Bake the breadsticks in a preheated 375 degree oven for about 20 minutes, until evenly browned.
  15. Note: recipe can be doubled
  16. Variations: brush the bread sticks with olive oil and sprinkle with grated parmesan cheese just before baking.