For the grissini, mix all the ingredients, except the flour and olive oil, with 200 ml of lukewarm water and sugar.
Mix the flour with the salt in a mixing bowl, add the cooking water, stir and knead by hand or with the dough hook of a food processor. Add the olive oil drop by drop and continue kneading until the dough is smooth.
Form the dough into a ball and let it rise covered with a kitchen towel in a warm place for about 30 minutes. Preheat the oven to 180 °C top/bottom heat.
Line a baking sheet with baking paper or Silpat, cut off small pieces of the dough with a sharp knife and then roll them into thin strands with both hands.
Place on the baking sheet and sprinkle with the coarse sea salt. Bake on the middle rack in the oven for about 15 – 20 minutes. The tops should take on some color, but otherwise the grissini should remain relatively light in color.
Let cool on a wire rack, serve with an appetizer (e.g., wrapped with prosciutto) or as an entrée.
Preparation Tip:
Work with two baking trays. Thus, during the baking time of the first tray can already prepare the second.
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