Grissini from the Wood-Fired Oven

➊ For the grissini, put the water into the mixing bowl of the food processor. Crumble the yeast over it and dissolve it. Mix the baking malt with the flour and add this with salt, sugar and olive oil to the yeast water. Knead with the dough hook of the food processor for approx. 10 minutes to a smooth, rather firm yeast dough. Form into a ball and let rest covered for 10 minutes. Place the dough on a lightly floured work surface and roll out with a rolling pin to a 1–2 cm thick rectangle. Fold the top and bottom thirds lengthwise towards the middle and roll up so that the seam is at the bottom.

➋ Place the dough roll on an oiled board and flatten with both hands. Brush the surface of the dough with olive oil and then cover the dough with foil. Let rise at room temperature for 1 hour.
Heat the wood-fired oven to approx. 280–300 °C (fireclay brick approx. 160–180 °C). Alternatively, equip the grill with a pizza stone and bring to 200–220 °C.

➌ Place some semolina in a shallow bowl. Cut approx. 1 cm thick strips of dough with a dough scraper and roll them in the semolina. Gently pull them lengthwise with your hands and place the grissini on floured baking sheets or baking mats.

➍ Before baking, spray the dough sticks with water and sprinkle with grated Parmesan and/or herbs or smoked salt flakes.
Bake the grissini directly on the fireclay bricks or on the pizza stone for 20–25 minutes (depending on thickness) until crispy.