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Homemade grissini with red capsicum dip
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Crispy homemade breadsticks paired with flavorful roasted pepper dip.
Ingredients:
  • 165.00 gm lukewarm water
  • 2 tsp dried yeast
  • 2.25 gm white sugar
  • 2.40 gm salt
  • 375.00 ml plain flour
  • 20.00 ml poppy seeds
  • 2 large red capsicums, cut into large flat pieces
  • 62.50 ml slivered almonds, toasted
  • 62.50 ml finely grated parmesan
  • 1/2 tsp red chilli, finely chopped
  • 1 clove garlic, chopped
  • 1/2 tsp red wine vinegar
Instructions:
  • In a bowl, mix water with yeast, sugar, and salt. Let it sit for 10 minutes until frothy. In a large bowl, place flour and create a well in the center. Pour in the yeast mixture and stir with a wooden spoon. Use your hands to gather the dough into a ball. Transfer it to a lightly floured surface and knead for 5 minutes until smooth. Put the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 30 minutes until doubled in size.
  • 1. Preheat your oven to 180C or 160C fan-forced. Line 2 baking trays with non-stick baking paper. 2. Deflate dough by punching down, then knead for a couple of minutes until smooth. 3. Divide dough into tablespoon-sized portions and roll each into a 20cm long stick shape to make around 20 sticks.
  • Lay out the dough sticks on the prepared trays. Brush with water and lightly sprinkle with poppy seeds. Bake for approximately 25 minutes until they are crispy and golden. Let the grissini cool on a wire rack.
  • For the Dip: Roast capsicum pieces under the grill until skin is black. Let cool in a plastic bag, then peel off skin. Blend the roasted flesh with other dip ingredients in a food processor until nearly smooth. Season with salt to taste. Transfer to a bowl, cover with plastic wrap, and chill in the fridge. Before serving, let it sit at room temperature for about 20 minutes to take off the chill.

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