Tonight’s dinner is farmers market salad, which just cried out for some kind of breadlike accompaniment. We’re totally out of bread, too, owing to a recent work crunch, so today is a recovery day, which includes restocking the larder by shopping and baking.
This afternoon I went to the Davis Square farmers market and got some baby beets, a bunch of carrots, some heirloom tomatoes, and a bag of salad greens (with flowers!). I thought this would make a tasty dinner with sliced hard boiled eggs, olives, chickpeas, and sunflower seeds. And bread! I needed to get the dough going but I’m low on flour, and it’s hot today (90℉ at 4:30 pm), so I wanted to put off the supermarket trip awhile. On the King Arthur site I found a recipe for Olive and Spice Grissini. I don’t have all the ingredients, but it was easy enough to adapt the recipe to work with what I had.
Olive and Herb Breadsticks
(based on Olive and Spice Grissini)
10¾ oz King Arthur Unbleached All-Purpose Flour
1¼ oz pitted kalamata olives, chopped
1½ tsp instant yeast
1 tsp table salt or 2 tsp Diamond Crystal kosher salt
4 T nonfat dry milk
1 tsp dried basil
1 tsp dried oregano
1¼ oz (3 T) olive oil
8 oz (1 cup) water
⅓ cup grated parmesan cheese (to sprinkle on the rolled-out dough)
I tossed all the ingredients (except the cheese) into the bread machine and set it for dough. If you do this by hand, let the dough rise for 60 to 90 minutes. The dough is very wet and sticky in the beginning, and it’s light and puffy (and still pretty sticky) after it’s risen.
Turn the dough onto a lightly oiled surface (I sprayed a mat with olive oil), pat it out into a rectangle, and roll it out to 20″ x 10″ (more or less).
Sprinkle that with the grated parmesan. I actually grated the cheese right onto the dough until I decided it looked like enough. Then roll the rolling pin over the cheese to help it stick to the dough; this is called pinning in. Slice the dough with a pizza cutter:
Twist the slices, and lay the dough sticks on a baking sheet. You can oil the sheet or line it with parchment. I needed three baking sheets to hold all the breadsticks.
Cover the dough sticks and let them rest for 30 minutes or so while the oven preheats to 425℉. Bake the breadsticks for 12 to 14 minutes or until they’re golden brown.
This recipe makes a ton of breadsticks. We’re going to be eating them for weeks. I’ve already wrapped the leftovers and put them in the freezer. They’d be perfect for a party, though.
We really liked them. They smell good, the herbs and cheese are just right, and they’re very light. If we ever run out, I’ll definitely make them again.