Grissini

Grissini

Grissini

Grissini
Recipe by Shaye Elliott. Wonderfully crunchy baked Grissini can be found on many restaurant tables across Italy. In this recipe, we’ve made our Grissini with All-Purpose Einkorn Flour for a beautifully yellow dough and even more flavor than the traditional Grissini. We’ve also ...spread the dough lightly with an olive tapenade for bold flavor and a twist on the classic stick shapes! Feel free to substitute with store-bought olive tapenade for an even simpler recipe!

Einkorn Grissini

Ingredients

For the Grissini:

For the Olive Tapenade:

  • 1 ½ cups pitted, Kalmata or Castelvetrano Olives, drained and pitted 
  • 1 tablespoon capers, drained, rinsed, and roughly chopped
  • 1 tablespoon parsley, roughly chopped 
  • 1 cloves garlic, minced 
  • 1 tablespoon lemon juice 
  • 2 tablespoons Jovial Extra Virgin Olive Oil 

Instructions

  1. Make the Olive Tapenade: In a small bowl, combine all ingredients. Mix well and refrigerate.
  2. Make the Grissin: In a large bowl, combine the warm water, yeast, and olive oil. Mix well and allow the yeast to hydrate for 10 minutes. 
  3. Add the all-purpose einkorn flour and garlic powder to the bowl. Stir well to combine. Set aside for an additional 10 minutes. 
  4. Transfer the dough to a lightly floured work surface and use lightly oiled or floured hands to fold and gently knead the dough until it’s well combined and smooth. Transfer the dough back to the bowl, cover tightly, and allow the dough to rise at room temperature for 2-3 hours, or until doubled in size. 
  5. In the meantime, prepare the olive tapenade: in a small bowl, combine all ingredients. Mix well and refrigerate until the dough is ready.
  6. When ready to bake, preheat the oven to 425 degrees F. Line a baking tray with parchment paper and set aside. 
  7. Flour a work surface and transfer the risen dough onto it. Carefully roll the dough into a rectangle, about 12” by 24”. Spread 1/2 cup of the olive tapenade evenly over the dough. Top with the grated Pecorino Romano.  
  8. Cut the dough into 1” strips. Shape the grissini by twisting one piece of the dough in your hands and transferring it to the baking tray. Repeat with the remaining strips of dough. Cover the grissini with plastic wrap to prevent them from drying out and allow them to rise for an additional 45 minutes.   
  9. For soft grissini, bake for 20-25 minutes, until golden. If you’d like your grissini a bit crunchier, they can be baked 30-40 minutes. Sprinkle with flaked sea salt and serve immediately.