Chermoula Grissini (Crispy Breadsticks)
- Yield: about 5 dozen grissini 1x
Ingredients
Scale
Dough:
- 5 cups (600g) all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 9 Tbsp (127g) unsalted butter
- ¼ cup (50g) extra-virgin olive oil
- 1 cup (227g) whole milk
- 1 large egg
- 5 Tbsp Villa Jerada Chermoula
Topping:
- ¼ cup (50g) extra-virgin olive oil
- Jacobsen Salt Co. Pure Flake Sea Salt
Instructions
- Heat oven to 350°F. Line multiple baking sheets with parchment paper; set aside.
- Place flour, baking powder, salt, and butter into the bowl of a food processor. Blitz until combined.
- In a large liquid measuring cup (or any vessel with a spout), mix together olive oil, milk, egg, and chermoula. With food processor running, slowly pour in olive oil mixture. Stop processing once the dough forms a ball.
- Remove dough from food processor and divide dough in half. (Each half should be roughly 570g.) Cover one half with a clean kitchen towel to keep it from drying out.
- Flour your work surface, then place other dough half down and sprinkle it with flour. Knead dough a few times to fully bring it together. Roll dough into a 10" by 16" rectangle. Using a pizza cutter, sharp knife, or bench scraper, cut dough into 32 10" x ½" strips.
- Twist each strip several times, then place on baking sheet. Repeat with rest of the dough. Brush all grissini with olive oil and sprinkle with sea salt.
NOTES: Don’t worry about making your grissini look perfect. Their wonky rusticity is part of their charm! Also, you can place ‘em relatively close together on the baking sheet. - Bake for about 20 minutes or until crispy and lightly browned on the bottom.
- Transfer to a wire rack to cool completely. Enjoy with a dip, soup, salad, or on their own. Grissini also make a fabulous addition to grazing boards!
