shaping and baking ½ c
unbleached bread flour
½ c
semolina flour
¼ t
salt
2 T
extra virgin olive oil
1 T
water
shaping Lightly oil 4 heavy-rimmed baking sheets (or bake in batches). Combine the bread flour, semolina flour and salt in a small bowl and stir to blend. In another small bowl, combine the olive oil and water. Sprinkle the work surface thickly with the flour mixture. Turn the dough out onto the work surface and flatten it with a rolling pin into a large rectangle, about 18 x 6 inch. If the dough is too soft, transfer it to a floured sheet pan and put in the freezer to firm (about 10 minutes). Return it to the floured work surface before continuing.
Cut the dough into 6 inch by ¼ inch strips, cutting just a few at a time. Keep the rest of the dough covered with plastic wrap so it doesn’t dry out. Pick up each strip by the ends and put on the baking sheet, and allow each strip to become only as long as the sheet. Arrange side by side, close but not touching. Let rise about 30 minutes. Preheat oven to 350ºF. Bake the breadsticks until light brown and crisp all the way through, about 30 minutes. Cool on a rack. Makes about 5 dozen. The sticks keep well in a closed container for about two weeks. It may seem like a large yield, but they are addictive. Photos: grissini upper left and boxed selection from the Italian Centre Shop, Curtis Comeau Photography; cook preparing grissini in the La Rei kitchen, Il Boscoreto Resort.
Brush the surface of the rectangle with the oil-water mixture, then sprinkle generously with some of the flour mixture.
The Tomato | March April 2011 21