Rosemary And Olive Grissini - cooking recipe

Ingredients

1 cup warm water
2 cups flour
1 1/2 cups whole wheat bread flour
2 1/4 teaspoons instant yeast
1 teaspoon fine salt
1 teaspoon garlic powder
1/3 cup kalamata olives in oil, pureed
1/4 cup fresh rosemary leaf

Preparation

In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
Knead to form an elastic dough (about 7-10 minutes).
Cover and let rise 1 hour.
Deflate dough, knead briefly, and let rest 10 minutes.
Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
Line 4 baking sheets with parchment paper and set aside.
Roll the rested dough out into a rectangle about 20x12\".
Cut in half crosswise, then into 1/4\" strips lengthwise.
Lightly roll each strip to round the edges and place on the parchment lined sheets.
Cover and let rest for 20 minutes.
Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
Immediately transfer to a cooling rack and cool completely.