Fennel Grissini

Ingredients

2 Cups Strong Flour

1 tsp Dried Yeast

1 tsp Sea Salt

200 ml Warm Water

1 ½ tsp Fennel Seeds

2 tbls Olive Oil

Plus Extra Sea Salt, Olive Oil & Flour

Cooking Method

Combine the flour, sea salt and yeast in a large bowl, make a well in the centre. Mix the water and olive oil together in a small jug, add to the flour mixture.

Using your hands bring the dough together, turn the dough onto a lightly floured board and knead for 6-8 minutes until the dough is smooth and elastic.

Lightly oil a large bowl with olive oil, place the dough in the bowl, turning the dough to lightly coat in the olive oil. Cover with cling film and sit the bowl in warm place for one hour or until the dough has doubled in size.

Preheat oven to 180℃

Once the dough has doubled in size, knock back and then knead on a lightly floured board for 2-3 minutes or until smooth and elastic.

Divide the dough in halves and roll out into rectangular shape about 0.5 centimetres thick. Using a large sharp knife or a pizza wheel cut the dough into strips approximately 1.5 centimetres wide.

Sprinkle the dough with some extra sea salt and the fennel seeds.

Using your hands roll each strip into a thin log, roughly 30 centimetres long, place on a tray lined with baking paper, repeat with each strip placing them 1 centimetre apart. Brush lightly with the extra olive oil.

Bake for 35-40 minutes or until golden brown and crisp, allow to cool on trays.

Cook’s Tip

Gently crush the fennel seeds in a mortar and pestle before sprinkling over the dough.

These grissini sticks will keep well for up to a week in an air tight container.