Cheese grissini
- Preparation and cooking time
- Prep:
- Cook:
- plus proving
- Easy
- Serves 30 - 35
Skip to ingredients
- 350g strong white bread flour
- 1 tsp fine sea salt
- 7g sachet fast-action yeast
- 100ml olive oil
- 100g Grana Padanofinely grated
- 2 tbsp poppy seeds
Nutrition: per serving (35)
- kcal77
- fat4g
- saturates1g
- carbs8g
- sugars0.1g
- fibre0.3g
- protein2g
- salt0.19g
Method
step 1
Put the flour, salt, yeast, oil, 50g of the Grana Padano and 125ml warm water in a bowl and mix with a clean hand until it forms a ball. Transfer to a lightly floured work surface and knead until smooth and elastic, around 10 mins. Cover and leave to prove for 30 mins.
step 2
Knock the dough back into the bowl, then divide into 30-35 (20g pieces) walnut-sized pieces. Roll out the balls on a work surface (no need to flour as the surface tension can help lengthen them) into a long thin sausage, about 20-30cm long and 5mm wide. Transfer to a parchment-lined flat baking sheet, and repeat with the remaining dough balls. Use two trays if you need to.
step 3
Heat the oven to 240C/220C fan/gas 9. Sprinkle the poppy seeds over the grissini on the trays, and roll them a few times to coat all over. Sprinkle over the remaining grated Grana Padano cheese. Bake for 12-15 mins until lightly golden. Cool on a wire rack. They will keep in an airtight container for 2-3 days.
