Christmas

Crunchy Olive and Rosemary Grissini is for Dinner.

Crunchy Olive and Rosemary Grissini takes 90 minutes to prepare.

Crunchy Olive and Rosemary Grissini takes 25 minutes to cook.

Crunchy Olive and Rosemary Grissini makes 45 servings.

The ingredients for Crunchy Olive and Rosemary Grissini are:

750 g gluten-free all-purpose flour (I used my Artisanal GF Flour)
? cup psyllium husks
2 ? tsp instant yeast
? tbsp kosher salt
? cup olive oil
2 tbsp honey
1 large egg, at room temperature
? cup minced black olives (I used sun-dried ones)
1 ? tbsp dried rosemary
2 ? cups warm water
Cabernet salt (or coarse sea salt) for topping

Here is how you make Crunchy Olive and Rosemary Grissini:

Combine the flour, psyllium, yeast, and salt in the bowl of a stand mixer fitted with the paddle.Add the honey, olive oil and egg.As soon as the egg disappears into the flour, add the olives and rosemary. Begin pouring in the warm water. The final batter should be as wet as thick waffle batter. Let the mixer run for 3 to 4 minutes to beat air into the batter.Put the dough in a greased bowl, cover and let it sit in a warm place until risen and ?knead-able?.Divide dough into 50g pieces and gently knead.Using your hands, roll the dough into a long, thin stick. Smooth out the edges with your fingers to make the bread stick even.Put the breadsticks onto parchment-paper-covered baking sheets, 10 to a sheet. Let rest for 30 minutes. Heat the oven to 450?.Brush the sticks with water and sprinkle with salt.Bake 25 minutes, until crisp.Serving Size: Makes ~45 breadsticksNumber of Servings: 45Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Crunchy Olive and Rosemary Grissini is:

• Servings Per Recipe: 45
• Amount Per Serving
• Calories: 84.1

• Total Fat: 1.8 g
• Cholesterol: 4.1 mg
• Sodium: 8.8 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 1.2 g
• Protein: 1.4 g

Crunchy Olive and Rosemary Grissini is Italian cuisine.

The dietary needs meet for Crunchy Olive and Rosemary Grissini is Gluten Free