- 4 cups (500g) white bread flour
- 7g dried yeast
- good pinch salt
- ½ tsp caster sugar
- 100ml olive oil
- 270 – 300ml tepid water
- 5 cloves garlic, chopped
- ½ cup basil leaves
- olive oil spray
- ½ cup sesame seeds
- ½ cup poppy seeds
- salt flakes
- Attach the flat beater to the stand mixer. Place the flour, yeast, salt and sugar into the mixing bowl. Turn to speed 2 and mix until well combined. With the motor running, add the combined oil and water and mix 1 minute or until just combined.
- Change to the dough hook and knead on speed 2 for 2- 3 minutes or until the dough is soft and pliable.
- Place the dough into a lightly oiled bowl and set aside covered in a warm draft free place until the dough doubles in size (this could take about 1–1 ½ hours).
- Punch down the dough, then return the dough to the mixing bowl. Add the garlic and basil. Turn to speed 1 and knead for 1 minute or until well mixed.
- Preheat oven to 220C (200C fan forced).
- Divide dough in half and divide each half into 15 small balls. Roll each ball into a thin pencil shape (about 8cm in length or as desired). Spray lightly with oil spray before rolling in a mixture of sesame, poppy and salt. Place onto a baking paper lined oven tray and bake 15 minutes or until golden.
- Refrigerate half the dough to stop dough from continuing to rise.
- The grissini should be long and thin in size.
- The grissini is best eaten on the day made or stored in an airtight container and warmed for 10 minutes in a hot oven before serving.