Black-Olive Grissini               

 tags (edit): Advance Gourmet Magazine Easy @Vogel @Try Soon! Bread Appetizers  

 

This play of bitter, sweet, and crunchy goes beautifully with an aperitif or a cold glass of beer or white wine.

Ingredients

1/2 cup rye flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup Kalamata or other brine-cured black olives (3 oz), pitted and finely chopped
1/2 cup well-shaken buttermilk
2 tablespoons unsalted butter melted and cooled to room temperature
1 large egg beaten with 1 tablespoon water to make egg wa


 

Instructions
 Special equipment: parchment paper

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment.

Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms. Turn out onto a lightly floured surface and knead 5 or 6 times.

Halve dough and form each half into a 12-inch log. Cut each log into 16 pieces. Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets.

Brush breadsticks lightly with some of egg wash. Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total. Cool on sheets on a rack 30 minutes.


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Yields: 32 Breadsticks
     Gourmet magazine, September 2006, page 184

 notes:  Grissini can be baked and cooled 1 week ahead and kept in an airtight container at room temperature.

Used a combination of flours, no problem. Packed 1/4C with olives, might have liked more, although, the amount was sufficient for flavor. Found the dough to be a little dry, but added a milk wash as needed for each. A bit tedious to make all of them, but well worth it. Baked a little longer than called for, they came out beautifully crispy, and so much better than store bought! Spend the time, and I am sure you will be pleased. I will make again.

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