Shallots-Olive-Grissini

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Heat 2 tablespoons of oil in a large frying pan. Fry the shallots over medium heat for about 20 minutes, stirring occasionally, until golden brown. Place in a sieve and let cool off.

2. 2

   Yeast in 1⁄8 l lukewarm water crumble, dissolve Mix 250 g flour, 1 tbsp. sugar, baking powder and 1 tsp. salt. Add yeast water and 3 tbsp. oil and knead to a smooth dough using the dough hooks of the mixer.

3. 3

   Knead the shallots, cover and leave to rise in a warm place for about 20 minutes.

4. 4

   In the meantime, quarter or roughly chop the olives. Line a baking tray with baking paper. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Knead the dough again and divide into approx. 30 portions.

5. 5

   On a floured work surface, roll into thin sticks of approx. 20 cm each. Place them on the tray. Cover part of the grissini with olives. Bake in a hot oven for about 10 minutes until golden brown. Take them out and let them cool down.