These are a delicious and much more interesting variation on the traditional grissini.
INGREDIENTS
1 recipe of Classic Dough for Pizza or Bread Sticks
Filling
1 tablespoon each finely chopped rosemary and thyme
2 teaspoons dried sage
1 tablespoon capers, finely chopped
finely grated zest 1 lemon
½ cup freshly grated Parmesan cheese
good grinding of black pepper
To finish
1/3 cup olive oil
2 cloves garlic, crushed
sea salt
½ cup freshly grated Parmesan
METHOD
Preheat the oven to 200˚C.
Filling: Combine the ingredients in a bowl and set aside.
Roll out the dough on a lightly floured bench to form a rectangle approximately 50 cm x 30 cm.
Combine the olive oil and garlic and lightly brush the dough with some of the oil. Sprinkle the filling, widthwise, over half the dough and fold the other half over the top. Lightly roll the dough to press the two halves together. Brush the top with more of the garlic oil and cut down its length into two pieces.
Cut into 1 cm wide strips, they should be about 25 cm long, and twist each piece from both ends. Place the twists 2 cms apart on a lined baking tray, brush with garlic oil and sprinkle with sea salt. Bake for 8 minutes then turn the sticks over and bake for a further 5-6 minutes or until they are golden. Rearrange the bread sticks on the tray for even browning if necessary.
Remove from the oven and push the bread sticks together. This makes it easy to quickly brush them all with the remaining garlic oil and sprinkle them with Parmesan. The bread sticks are best served warm. If making ahead, reheat for 3-4 minutes in a hot oven. Makes about 12-16 bread sticks.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.