BreadBreadsChilliPizza & PaniniSugarTomatoVegetarian

Chilli Salt Grissini

These Chilli Salt Grissini are perfect on their own as a light snack or with a cheesy or tomato-y based dip. They are taper-thin with a lovely crunch and rolled in a chilli salt mix. This recipe was shared by 'Ink Sugar Spice' blog.

Prep Time: 1 hour 40 mins
Cooking Time: 15 mins
30 people

Used in this recipe

Ingredients

150g tipo 00 or plain white flour
150g strong white bread flour (plus extra for dusting)
1 tsp fast acting yeast
1 tsp salt
1 1/4 tsp Filippo Berio Extra Virgin Olive Oil
200ml water, just tepid
1 egg, whisked lightly for brushing

For Chilli Salt Mix

3 tbsp rock salt
1 tbsp chilli flakes

Method

Mix all the ingredients for the bread dough together (tipo 00 flour, bread flour, yeast, salt olive oil and water). Leave for 10 minutes to autolyse.
Tip out and knead for 8 – 10 minutes until the dough is smooth and glossy.
Lightly oil the bowl you were using and pop the dough back in, and cover it with a tea towel or cling film until it has risen by about half as much again (it won’t ‘double in size’). This could be anything between 30 – 90 minutes depending on the ambient temperature.
When the dough is ready, lightly flour your working surface and tip out your dough onto it. Flour your rolling pin and roll the dough out in as precise a rectangle as possible to about 0.5 cm / 1/4 inch thick. Leave to rest covered with a tea towel for about 20 minutes.
Set the oven on to 200C fan / 220C conventional. When rested (and risen a little) use a sharp knife or pizza cutter to cut as many 0.75cm / 1/3 inch strips as you can from your dough rectangle.
Scatter the chilli salt mix in a spread out pile on your working surface. Using a pastry brush, spread the beaten egg lightly over the dough strips, turning them over to coat both sides.
Taking a strip of dough at a time, roll it gently in the salt and chilli, trying not to press too hard as you only want to roll the dough into a more rounded shape rather than lengthen it – the salt and chilli should stick on.
Carefully transfer the dough strip to your lined baking tray. Repeat with all the dough strips, so they are all covered in the chilli and salt. Make sure there is a little space between all the dough strips on the baking trays and aim to line them up straight.
Bake for about 14-16 minutes until a nice golden colour. Leave to cool in the trays. They should be crisp with a nice ‘snap’ when fully cooled.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.