Grissini

Method

Dissolve the fresh yeast in warm water and let stand for 5 minutes. Combine flour and salt in a large bowl, then add the yeast mixture and olive oil, mixing until a dough forms. Knead for 10-12 minutes until smooth and elastic. Cover and allow to rise for 90 minutes until doubled in size. Divide the dough into 24 equal pieces and roll each piece into a long, thin stick approximately 25 cm long, stretching gently as you work. Place on oiled baking trays, brush lightly with olive oil and a pinch of sea salt, then bake at 200C for 12-15 minutes until golden and crisp throughout. Cool completely on a wire rack before serving.