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Juniper Grissini (Long Crispy Bread Sticks)

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“This recipe appeared in "Food & Wine" magazine and is by Mario Batali. He makes these with myrtle, but crushed juniper berries make a great substitute. They go especially well with soup.”
READY IN:
2hrs 15mins
YIELD:
3.5 dozen bread sticks
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
  2. Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
  3. Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
  4. Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
  5. Punch down dough and divide into 4 equal pieces.
  6. Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
  7. Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
  8. Bake until golden brown, about 15 minutes.
  9. Let cool and crisp before serving.

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