Olive and Rosemary Grissini

Grissini look quite tricky and time consuming to make, but I promise you they're not - they're really easy. They're great with a Campari and soda before dinner, as part of an antipasto platter, or any time you just need something to munch on.

500 grams bread flour
10 grams salt
10 grams sugar or honey
15 grams dry yeast
15 mls olive oil
2 tablespoons rosemary, chopped
50 grams black olives, chopped
250 mls water
1 tablespoon olive oil, extra
1 tablespoon sea salt flakes

Preheat your oven to 170˚C.

In a large bowl, mix all the dry ingredients, and then add the rosemary, olives, and olive oil. Mix well, aerating the flour with your hands. Slowly add the water, combining until a rough dough is formed. Remove the dough from the bowl and knead on a floured surface until smooth (about 5 minutes).

Return the dough to the bowl and cover with plastic wrap. Leave the dough in a warm spot, until it has doubled in size.

Once doubled in size, remove the dough from the bowl, and gently knead for 1 minute. Divide the dough in half and roll into a rectangle. With a knife, cut 1cm strips along the width of the rectangle. Roll each strip with your hands quickly, to form a grissini approximately 20cm long. Transfer the grissini to a tray covered with baking paper, leaving a little room between each.

Leave the grissini to prove for 10 minutes in a warm place. Brush the grissini with the extra olive oil and sprinkle with the sea salt. Bake in the oven for 10-15 minutes until golden and crisp.