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Sourdough Easy Grissini


350 gms bread flour

25ml extra virgin olive oil (you ideally want the strong flavour but can use a normal olive oil)

200ml tap water (boiled/cooled)

1.5 tsp coarse sea salt

225 gms freshly fed starter (1:1:1)

Add any seeds or flavourings - sesame, pumpkin, chopped olives, grated parmesan, herbs, eg rosemary or oregano, black pepper (NB:dry roast seeds for added flavour)


Pre-heat oven to about 180 c and prepare a baking sheet with parchment.

Mix all ingredients together to form a sticky dough - adjust water if you like it a little less sticky.

Prove on bench for 2 hours - give a stretch and fold every 30 mins to bring out the gluten.

transfer dough to a flourerd surface divide into 2-3 pieces and pat or roll out each one to the size of about an a4 sheet of paper and about 1cm thick.

Using a pizza cutter, cut strips about 2cm wide and gently stretch each one to form the grissini. If you want thicker strips you can twirl them.

lay them onto the baking sheet - brush lightly with olive oil then bake for 20-25 mins till golden. The thickness of the sticks will increase baking time but you want them nice and crunchy!

Bake in batches then take and and leave to cool. Pour a chilled glass of your favourite wine and serve with olives, dips etc. You can also wrap them in strips of prusciutto or parma ham.