To start, mix 20g of fresh yeast with 3 tbsp of lukewarm water. “Let activate” for 15 minutes.
In the bowl of your stand mixer, pour 500g of flour and dig the centre. On the edge, pour 2 tbsp of salt, pour the yeast activated in the water in the centre of the flour. Add 1 tsp of sugar (unrefined) and 6 tbsp of olive oil (cold pressed). Knead the dough and add, little by little 20 to 25 cl of lukewarm water. The water quantity depends on the atmospheric condition. Let the mixer knead the dough 5 to 10 minutes until it’s soft and smooth. If it’s too dry add a litlle water. If it’s too sticky, add a little flour.
Divide the dough in three batches.
Work each one by hand while adding :
2 tbsp of dried oregano to the first batch
2 tbsp of black sesame seeds to the second batch
2 tbsp of roughly minced walnuts.
Leave to rest at room temperature, covered with a clean towel, for 1 hour.
Preheat the oven at 200°C.
Work the dough a little bit then form a roll that you’ll cut in 1,5cm slices. Roll each slice to form grissini and put it on cooking paper on an oven tray. Cook for 15 minutes until golden.
You can dip those grissini in the pesto rosso (see yesterday’s post, the sardines’ rillettes, or roll the grissini in Parma ham.