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Black Pepper ‘n Parmesan Grissini
Black Pepper ‘n Parmesan Grissini
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Prep Time:
30 minutes
Total Time:
3 hours
Elevate breadsticks with a topping of olive oil, Parmesan cheese, and black pepper for a deliciously crisp and flavorful snack.
Ingredients:
  • 3/4 cup warm water (105°F to 115°F)
  • 1 teaspoon regular active dry yeast
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 1/2 cup whole wheat flour
  • 1 1/4 to 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 to 3 teaspoons extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon coarsely ground black pepper
Instructions:
  • In a large bowl, mix water, yeast, and sugar until the yeast is dissolved. Add 2 tablespoons of olive oil. Use a whisk to blend in whole wheat flour and 1/2 cup of all-purpose flour until the mixture is smooth. Cover and allow to sit in a warm place for 35 to 45 minutes, until the mixture is light and bubbly.
  • Mix in 1/3 cup of savory Parmesan cheese, a pinch of salt, and a dash of 1/2 teaspoon pepper. Incorporate 3/4 cup of all-purpose flour gradually, adding more as needed until the dough is easy to work with.
  • Transfer the dough to a lightly floured surface and knead for about 10 minutes until it is smooth and springy. Grease a large bowl with oil and place the dough in the bowl, turning it to coat all sides. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 hour, or until doubled in size. The dough is ready when an indentation remains when touched.
  • Preheat oven to 425°F and place one oven rack in the lower third and another rack in the upper third. Line 2 cookie sheets with parchment paper.
  • Press your fist gently into the dough to deflate it. Then, on a lightly oiled surface, shape the dough into an 8-inch square. Using a pizza cutter or sharp knife, cut the square in half, and then cut each half crosswise into 16 strips. Roll each strip to a length of 10 to 12 inches and place them on a cookie sheet. Brush the strips with 2 to 3 teaspoons of olive oil, and sprinkle with 1/4 cup of Parmesan cheese and 1 teaspoon of pepper.
  • Bake for 12 to 15 minutes, or until beautifully golden and crispy. Rotate cookie sheets halfway through baking. Transfer the cookies to a cooling rack. Allow them to cool fully for about 30 minutes.

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