Chia grissini with prosciutto

Name: Chia grissini with prosciutto
Yield: 20
Ingredients: 2 cups (300g) bread and pizza flour (strong flour); 7g sachet dried instant yeast; 2 tbs olive oil, plus extra to brush; 1 tbs each black and white chia seeds; Thinly sliced prosciutto and caper berries, to serve

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by Silvia Colloca

Cook and author

May 09, 2016

Moreish bread sticks for every occasion, you'll love this simple grissini dough recipe made in the food processor.

2 cups (300g) bread and pizza flour (strong flour)
7g sachet dried instant yeast
2 tbs olive oil, plus extra to brush
1 tbs each black and white chia seeds
Thinly sliced prosciutto and caper berries, to serve

Method

1.

Pulse flour in a food processor to break up lumps. Add yeast, oil and 1 cup (250ml) warm water, and whiz for 1 minute or until dough resembles crumbs. Add 1 1/2 tsp salt and whiz for 1 minute or until dough comes away from sides of bowl and is smooth.
2.

Turn out dough onto a floured work surface and shape into a ball. Place in a greased bowl and cover with a clean damp tea towel. Set aside in a warm place for 20 minutes or until slightly risen. Remove dough and stretch into a rectangle. Fold one short edge into the middle then fold over other edge to cover the first fold. Form into a ball, then cover and rest for a further 1 1/2 hours or until doubled in size.
3.

Knock back dough on a floured surface. Knead in chia seeds for 2 minutes or until combined. Cut into 20 equal portions, then roll each piece into a thin 25cm sausage. Brush each with oil and season. Place at 2cm apart on 3 baking paper-lined baking trays and cover with a damp tea towel. Rest for 20 minutes or until slightly risen.
4.

Preheat the oven to 220°C. Bake grissini for 15-20 minutes until golden. Cool on a wire rack.
5.

Serve the grissini with prosciutto, caper berries and extra oil.