Parmesan & Kalamata Grissini




For ROMANIAN press 2.

addictive, but then again I expected that


I don’t have any pictures with the dough, but it’s really easy to make.

I used half of the dough I made for this grissini, the other half became a stuffed bread roll (recipe soon).






1 cup whole wheat flour

3 cups white flour

2 eggs

2 tbs melted butter

2 tbs yeast

1 tbs sea salt

2 tbs brown sugar

1 cup warm water

2 tbs olive oil

1/2 cup shredded parmesan


Mix the water with the salt, sugar and yeast and add the whole wheat flour.

Mix well to prevent lumps and start adding the white flour in small quantities and mix.

Add the eggs and the olive oil and work the dough with your hands and fists.

Last add the butter and the parmesan and work the dough until everything is perfectly incorporated.

The dough will be a little sticky, so don’t worry about that.

Let it rest for 30 minutes in the warmest spot of the kitchen.

When the dough has doubled its volume, cover your working board with olive oil.

Take 1/3 of the dough and start start spreading it, using your hands, and giving it a square shape.

Cover with olive oi and basil or oregano (I had some olive oil with herbs) and kalamata olives cut into small pieces.

You can also go for the simple version and skip covering the dough with olives.




Lift one half of the dough and place it over the other half.

Cut the dough in 1 inch stripes and twist them.




Bake at 350 F until golden.




Fluffy on the inside and crisp on the outside!



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