Chef Don's Kitchen Recipe File

 

RECIPE NAME: Focaccia Grissini Original Date:
DIRECTORY: Bread & Bread Products 2/23/96
    Revision Date:
    6/8/96
Sensitivity:  

Ingredients

   

Specs

focaccia dough 1 each    
water in a spray bottle as needed    
       
sumac 2 TBSP    
anise seed, toasted 2 TBSP    
kosher salt 1 TBSP    
OR:      
fresh rosemary, chopped 1 TBSP    
fresh thyme, chopped 1 TBSP    
garlic, granulated 1 tsp    
salt mix 3:1 tsp    
black pepper, freshly ground tsp    
       

Remove frozen focaccia dough from the freezer 18-24 hours in advance and place on rack in cooler.

Flour each side and roll to about 1/8" thick. Using a knife, cut 1/3" to "-wide strips crosswise.

Mix sumac, anise seed and kosher salt. In a separate bowl, mix herbs, garlic, salt mix and pepper.

With your hands roll each dough strip on a surface lightly sprinkled with one seasoning mix, picking up just enough seasoning to flavor the grissini. (Roll half the strips in the sumac/anise mixture and half in the herb mixture. Do not mix the two.)

Place strips lengthwise on sheet pan lined with parchment, stretching each piece out to full length of pan.

Mist with water, and bake at 425 until crisp all the way through and golden brown, about 10 - 15 min.

Cool, place in a clean container. Label, date and initial.