- 3 cups all purpose flour + a sprinkle for kneading
- 2/3 cup luke-warm water
- 1/4 cup EVOO
- 3/4 tsp salt
- 1–1/2 tsp active dry yeast
- 1 tbsp fresh thyme (1/2 tbsp if dry)
- 1/2 cup finely (I mean fine) grated parmesan
- 3/4 cup sun dried tomatoes (1 cup boiling water to re-hydrate later on)
Tools you need:
- Mixer with dough hook is ideal but you could do this by hand or with spatula and a large mixing bowl
- Food processor
- Baking Sheet lined with parchment paper
- In a food processor, process thyme and sun dried tomatoes to a coarse grind. In a small bowl cover with boiling water for about 5 minutes. Use a fine mesh strainer to strain. Set aside.
- Mix water and yeast. Add in flour slowly. Let the dough hook combine, scraping down the sides. Add in cheese. Add salt. Add EVOO. Add in sun dried tomatoes and thyme. Mix on low approximately 8-10 minutes. Scrape down the sides.
- Turn out on to floured surface. Knead in to a ball for a couple minutes. Wrap tightly in plastic wrap and let rise for 1 hour in a warm spot.
- Preheat oven to 400F. Line baking sheet with parchment paper.
- On a cutting board, cut dough in to 1/2-inch pieces (see picture and video). Roll dough to long, skinny grissini the length of the baking sheet. Place on baking sheet, about finger length apart. Sprinkle with salt.
- Bake in batches (or on multiple sheets) for 25 minutes, until golden. Let cool on rack.
- Recommended: serve with a hard cheese, soft cheese, and prosciutto.
It’s easy to make this recipe plant based! Remove the cheese and bump up the salt by 1 tsp.