Parmesan and Cracked Pepper Grissini

Parmesan and Cracked Pepper Grissini
Recipe type: dough/breads
  • 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
  • ½ cup semolina four, divided
  • ½ cup grated fresh Parmesan cheese
  • 1 tablespoon cracked black pepper
  1. In a large mixing bowl, stir the yeast and malt (or sugar) into the warm water.
  2. Let stand until foamy, about 10 minutes.
  3. Stir in 2 tablespoons of olive oil.
  4. Add the flour and salt; stir until the dough comes together.
  5. Knead on a lightly floured surface until smooth and elastic, about 8-10 min.
  6. Pat the dough with your hands into a 14x2-inch rectangle on a well floured surface.
  7. Lightly brush the top with olive oil.
  8. Cover with plastic wrap; let rise until doubled, about 1 hours.
  9. Sprinkle the dough with semolina flour before cutting and stretching.
  10. Cut the dough crosswise into 20 strips, each about the width of a cigar.
  11. Place the grissini several inches apart on lightly oiled baking sheets.
  12. Sprinkle with Parmesan and pepper, then with olive oil.
  13. Cover with plastic wrap.
  14. Gently press toppings into dough; remove plastic wrap.
  15. Sprinkle with semolina.
  16. Let the dough rise until almost double, about 45 min.
  17. Bake the grissini for 20 min. at 400 F.