Rosemary Grissini | Milkbottle

Rosemary Grissini

Bread by Lowe

Rosemary Grissini, a really cute way to make grissini’s

Rosemary Grissini
A really cute way to make grissinis.
You are not supposed to eat all the rosemary, you simply pull off pieces of bread and eat.
Small parts of the rosemary will stick to it and make it so delicious.
Makes 24
1 cup/240ml warm water
1 tablespoon honey
1 tablespoon dry yeast
2,5 cups/225g flour
1 teaspoon salt
4 tablespoon olive oil
24 fresh rosemary twigs
olive oil

Start with the dough, in a bowl mix water, honey and yeast.
Leave it for 5 minutes so that the yeast starts to work.
Add flour, salt and oil and work the dough well together.
Cover with plastic and let it rise for 1 hour
Cut the dough into 24 pieces and roll each piece into a long sausage.
Roll the sausage around the rosemary and place on a baking tray covered with parchment paper.
Top with a little olive oil and some salt.
Bake at 400ºF/200ºC until golden, about 15 min.
Cool on a wire rack.

Image and recipe: Paul Lowe via Taverne Agency

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