Grissini with Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 5.62 g | (6 %) | ||
| Fat | 7.88 g | (7 %) | ||
| Carbohydrates | 30.03 g | (20 %) | ||
| Sugar added | 0.64 g | (3 %) | ||
| Roughage | 0.42 g | (1 %) |
| Vitamin A | 0.31 mg | (39 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 2.01 mg | (17 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 41.02 μg | (14 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.03 mg | (0 %) | ||
| Potassium | 120.23 mg | (3 %) | ||
| Calcium | 22.4 mg | (2 %) | ||
| Magnesium | 4.48 mg | (1 %) | ||
| Iron | 1.23 mg | (8 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.98 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 10 grams fresh Yeast
- 200 grams Pastry flour
- 50 grams Semolina
- ½ tsp salt
- 50 milliliters olive oil
- 1 pinch sugar
- 1 tsp dried rosemary
- Pastry flour (for the work surface)
Preparation steps
Add the crumbled yeast, flour, semolina, salt, olive oil, 100 ml (approximately 1/4 cup) of warm water, sugar and rosemary to a bowl. Knead with the dough hook of a hand mixer to a smooth dough that no longer sticks to the bowl edge. Cover and let rise for about 30 minutes in a warm place.
Knead dough again, shape into a log and cut into 20 pieces. Roll pieces on a floured surface to strands about 20 cm (approximately 8 inches) long and place side by side (with space between) on a baking sheet lined with parchment paper. Let rise again for about 20 minutes, covered.
Preheat the oven to 160°C (approximately 325°F) convection.
Brush the dough with water and bake in the preheated oven until golden brown and crisp, about 20 minutes. Remove from the baking sheet and allow to cool before serving.
