Olive and bell pepper grissini

Ingredients

Directions

1. 1

   Drain the olives. Peel and chop the garlic. Puree olives, garlic and 2 tbsp. oil with a hand blender. Mix 1 tablespoon of paprika with 1 tablespoon of oil.

2. 2

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

3. 3

   Halve the dough, knead olive puree with 2-3 tbsp. flour under one half, under the other half knead paprika oil. Cover each half and leave to rise in a warm place for about 20 minutes.

4. 4

   Line two baking trays with baking paper. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Knead both dough halves briefly and form into 2 strands. Divide each strand into approx. 35 equally sized pieces.

5. 5

   In each case roll on some flour to just under 1⁄2 cm thin sticks (each about 20 cm long).

6. 6

   Distribute the rods on the sheets. Bake in a hot oven for 5-6 minutes until golden brown. Take out the grissini, pull them off the tray together with the paper and let them cool down. Dust the grissini with some paprika. Store in a dry place.