Quick grissini, crisp on the outside and soft on the inside, enriched with sun-dried tomatoes in oil. A recipe without stressful kneading: few rests and a simple rise for a perfect savory snack for an aperitif or a last-minute platter.
Dissolve the yeast in warm water with the sugar.
Pour into the flour, mix with a fork and let it rest for 15 minutes.
Add the salt, mix and rest for another 15 minutes.
Add the oil, incorporate and let it rest for another 15 minutes.
Add the sun-dried tomatoes in oil cut into pieces, cover and let rise until doubled (about 2 hours).
Turn the dough out onto a well-floured surface without deflating it, form a rectangle and cut into sticks with a bench scraper.
Place the sticks on parchment paper, brush with a drizzle of oil and bake in a convection oven at 200°C for 13–15 minutes.
Remove from the oven and let cool slightly before serving.
Fork
Bench scraper (or knife)
Parchment paper
Convection oven
Indicative total time: preparation + rising about 2 hours and 30 minutes. Warning: they disappear quickly!
Italy, Toscana
| Energy (kcal) | 345.87 |
| Carbohydrates (g) | 82.64 |
| of which Sugars (g) | 42.29 |
| Fat (g) | 0.59 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 6.84 |
| Fiber (g) | 1.72 |
| Sale (g) | 0.32 |
