|250 g||all-purpose flour|
|20 g||fresh yeast|
|60 ml||olive oil|
|sesame seeds to sprinkle|
|dips to serve|
Grauburgunder, dry, 2011
A dry Grauburgunder harmonizes well with the sesame in this dish. It's fruity body gives the grissini a certain crispiness.
Work the flour, water, yeast, sugar, salt and olive oil into a smooth dough using a standing mixer or alternatively, by hand.
Roll into thin sticks on a work surface. One batch of dough should be enough for 10 to 15 grissini.
Sprinkle grissini with sesame seeds. Ideally, roll the grissini in the sesame seeds so they stick better. Place the sticks onto a lined baking tray, cover, and leave to rise in a warm place for 20 min.