Rosemary And Olive Grissini Recipes

Steps:

• Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

Steps:

• In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
• Knead to form an elastic dough (about 7-10 minutes).
• Cover and let rise 1 hour.
• Deflate dough, knead briefly, and let rest 10 minutes.
• Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
• Line 4 baking sheets with parchment paper and set aside.
• Roll the rested dough out into a rectangle about 20x12".
• Cut in half crosswise, then into ¼" strips lengthwise.
• Lightly roll each strip to round the edges and place on the parchment lined sheets.
• Cover and let rest for 20 minutes.
• Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
• Immediately transfer to a cooling rack and cool completely.