Sage Bread Sticks (Grissini alla Salvia)

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Thin, crunchy bread sticks turn up in many Italian breadbaskets. When flavored with sage or other herbs, they become a lovely accompaniment to a glass of wine. Or you might wrap them with thin slices of prosciutto and place them on an antipasto platter.
Prep Time 25 minutes
Cook Time 40 minutes
Servings 36
Makes 6 dozen.

Ingredients

  • 2 1/2 tsp. (1 package) active dry yeast
  • 1 cup warm water (105° to 115°F)
  • 3 1/2 to 4 cups unbleached all-purpose flour
  • 2 tsp. salt
  • 2 tsp. dried sage, finely crumbled
  • 1/3 cup olive oil

Directions

In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved.

In a large bowl, using a wooden spoon, stir together 3 1/2 cups of the flour, the salt and the sage. Add the yeast mixture and the olive oil. Stir until a soft dough that holds its shape forms, about 2 minutes. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. If the dough feels sticky, knead in flour as needed.

Oil a large bowl, place the dough in it and turn it once to coat the top. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Preheat an oven to 400°F.

Turn out the dough onto a lightly floured kneading board. Punch down, then cut into 4 equal quarters. Working with one quarter at a time, cut the dough into 18 pieces. Keep the remaining quarters covered with plastic wrap. Using your palms, and working with one piece at a time, roll out the dough to form a rope 10 inches long. Place the ropes 1 inch apart on ungreased baking sheets.

Bake until crisp and browned, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough quarters. Store in an airtight container at room temperature for up to 2 weeks.
Makes 6 dozen.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).
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