Rising time:
1–1 1⁄2 hrs

Ingredients:
2 1⁄2 tsp dried yeast
2 1⁄4 cups all-purpose flour,
plus extra for dusting
1 tbsp sugar
2 tsp salt
1 1⁄2 tsp smoked paprika
2 tbsp olive oil, extra for glazing and greasing
2oz (50g) Parmesan cheese, grated

Method:
1 Sprinkle the yeast over 1⁄4 cup lukewarm water. Leave for 5 minutes until dissolved, stirring once. Put the flour, sugar, salt, and smoked paprika in a bowl. Pour in
the oil, dissolved yeast, and 1 cup more lukewarm water.

2 Draw in the flour to form a dough; it should be soft and sticky. Flour the surface and knead for 5–7 minutes, until it is smooth and forms a ball.

3 Cover with a damp kitchen towel and leave for 5 minutes. Flour your hands and pat the dough into a rectangle on a floured surface.

4 Roll it out to a 16 x 6in (40 x 15cm) rectangle. Cover with the kitchen towel and leave for 1–1 1⁄2 hours, until doubled in size.

5 Preheat the oven to 425°F (220°C). Dust 3 baking sheets with flour and lightly brush the dough with water.

6 Sprinkle with Parmesan, pressing it down gently. With a sharp knife, cut the dough into 32 strips, each 1⁄2in (1cm) wide.

7 Stretch 1 strip to the width of a baking sheet, and set on 1 of the prepared sheets.

8 Repeat with the remaining strips, placing them 3⁄4in (2cm) apart. Bake for 10 minutes, until golden and crisp. Transfer to a wire rack to cool.

STORE:
Best eaten fresh, these will keep in an airtight container for 2 days.

Parmesan Grissini Recipe