Grissini Sticks
Servings Makes 12
Prep time
35 minsCook time
10 minsInactive time
2 hrTotal time
2 H & 45 MIngredients
Method
- Pour half of the lukewarm water into a small bowl then sprinkle in yeast. Set aside to stand for 2 minutes, to soften. Whisk with a fork to dissolve yeast then set aside to stand for a further 5 minutes, to activate.
- In the bowl of an electric mixer add flour, oil, yeast mix, salt and egg yolk. Mix with a dough hook to a crumbly texture. Slowly and progressively add remaining lukewarm water and continue to mix until dough is soft and elastic.
- Turn dough out onto floured benchtop and form into a ball. Cover with a clean, damp tea towel and set aside in a warm place to prove, until nearly doubled in size (1–2 hours).
- Preheat oven to 160°C.
- Using a palette knife, cut dough in 12 pieces. Pull and stretch each piece to measure around 25–30cm in length and the thickness of a pen.
- Place dough lengths on an oiled oven tray and bake for 8–10 minutes until lightly golden. Remove from oven and allow to cool before assembling. Or store in an airtight container until ready to use.
- To assemble, lay out ham slices on a clean chopping board or benchtop and spread fig and marsala compote evenly over each slice. Divide rocket in 12 portions and position one portion at the end of each ham slice. Nestle a grissini stick in the rocket and tightly roll ham up to enclose the rocket and the grissini.
- Serve standing in tall glasses and enjoy.
Simon says ...
00 flour—also known as doppio zero (double zero)—is a super-fine white flour from Italy, and considered the gold standard for making dough for bread, pasta, pizza bases… and grissini!
The time for the dough to prove and double in size (1–2 hours) will depend on the temperature of the environment, gluten development and moisture in the dough.
Fig and Marsala Compote is available online at Gault’s Deli.
A palette knife won’t scratch your benchtop—if you don’t have one, use a standard kitchen knife that isn’t so sharp, and take care when cutting the dough.
The addition of 4 Tbs grated Parmigiano-Reggiano after adding remaining lukewarm water makes for a great grissini that can stand alone.