Grissini with Rosemary

In a stand mixer bowl, mix 350 ml of cold water, flour, oil, and crumbled yeast. Mix slowly for 3 minutes, then quickly for 3 minutes. Add salt and mix quickly for another 2 minutes. Add chopped rosemary and mix quickly for 1 minute.

Dust a work surface with flour and turn out the mixed dough onto it. Cover with a clean cloth and let it rise for 30–45 minutes until it doubles in volume.

Roll out the risen dough into a 0.5 cm thick sheet and cut 0.5 cm thick strips with a smooth pastry wheel. Transfer them to baking sheets lined with parchment paper and let them rise for 30 minutes.