Sophia’s Grissini & Dani’s Fetta Dip – Dani Valent

Crisp, elegant spice-sprinkled grissini with a dill-spiked fetta dip

Sophia from Sophia’s Kitchen and I had the best fun in the kitchen. I hope our happy vibes translate in the video. Largely, it’s because she’s such a great gal but I also think there’s something about baking that always promotes warm and cosy feelings. It’s so earthy, honest and real to shape dough and work together towards something as basic and comforting as bread.

Grissini are a thin breadstick and a favourite snack of Sophia’s. “I really like having a snack in between meals and sometimes just before dinner I feel quite peckish so I resort to crisps,” she says. “These grissini are definitely better for me and so tasty.” There are different ways to make them, she says. “Either you can make them thin and crunchy by rolling them out to about 30cm long and making them thin as a pencil,” says Sophia. “Or make them thicker, which means they’ll have a crunchy crust but a slightly chewy centre.”

Don’t forget to check out our other videos.

Makes: 20-40 grissini, depending on thickness
Time: 1 hour 30 minutes

Ingredients

Grissini

  • 300 grams cold water
  • 1 level tbsp dry active yeast or instant yeast (or 30 grams fresh yeast)
  • 500 grams strong white bread flour (baker’s flour)
  • 1 heaped tsp fine sea salt
  • 15 grams honey
  • 30 grams olive oil, for brushing
  • 1 tbsp mixed seeds & herbs (eg fennel, coriander, oregano, chilli flakes, lavender)

Dip

  • 200 grams firm fetta
  • small handful fresh dill fronds
  • 1 tsp chilli flakes
  • 30 grams olive oil

Method

Grissini

1. Place the water and yeast in the mixing bowl and combine 2 min/37°C/speed 2.

2. Add flour, salt and honey then knead 2 min/Knead. Set the dough aside in a large bowl rubbed with a little oil. Cover and leave to prove for 30 minutes-1 hour, or until doubled in size.

3. Preheat oven to 200°C (450°F). Line two large rectangular trays with greaseproof or baking paper. Mix preferred seeds and herbs in a little bowl and set aside.

4. Tip the dough onto a very lightly floured surface. Press it out to a thin rectangle (approx. 25cm x 35cm). Use your dough scraper (or a spatula!) to cut off long, thin strips and roll each strip back and forth a few times to make thin, pencil-like shapes.

5. Place each grissini onto a lined tray and, once a tray is full, brush each grissini with olive oil and sprinkle with the mixed seeds and herbs. Bake immediately for 5-8 minutes, or until golden brown and crispy. Remove and repeat with the remaining dough until it is all used up.

6. Store grissini in airtight containers or jars for up to 2 weeks (see Tips).

Dip

7. Place fetta, dill and chilli flakes in mixing bowl. Mix for 10 sec/speed 6, adding olive oil through hole in mixing bowl lid. Serve grissini with dip.

Tips

  • Make thinner grissini to ensure they are crisp and crunchy; they’ll stay fresh for a couple of weeks if they’re very dry.
  • Thicker grissini keep for a few days and can be refreshed in a warm oven before eating.
  • Herbs and spices can also be kneaded through the dough for a different effect.
  • Dip will keep in a sealed container in the refrigerator for five days; use cream cheese for a milder variation.

More about this video

  • See the other videos I made with Sophia.
  • A girl’s gotta get dressed. Today I’m wearing Elk and, just so you know, we’re both in bare feet!
  • Want more great baked goods? Try these:
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I love my Elk top & Obus pants

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