Sourdough grissini

Ingredients

makes 30

• 400g strong white bread flour
• 220g water
• 1½ tbsp olive oil, plus extra for brushing
• 7g fine sea salt
• 150g active starter
• Flavourings:
  • Rosemary
  • Sesame seeds
  • Poppy seeds
  • Black olives, finely chopped

Directions

1. In a medium bowl, combine the flour and salt, then add the olive oil.
2. In a large bowl, mix together the water and starter. Add to the flour and mix until a dough forms.
3. Knead the dough for 10 minutes. Brush the sides of the bowl with oil, then place the dough back in and cover with a damp tea towel. Leave for 4 hours at room temperature.
4. Tip the dough out onto a surface dusted with flour. Roll it out to 1cm thick and brush with olive oil. Sprinkle with chosen flavourings and press them into the dough.
5. Cut the dough into strips with a pizza cutter or sharp knife. For each strip, stretch it a little, double it over and twist the two strands together. Place on a lined baking tray and cover with a damp tea towel. Let the dough strips prove for 1 hour. Preheat your oven to 230ºC.
6. Bake for 18-20 minutes or until golden brown and crispy. Cool on wire rack. They are best eaten on the same day of baking.