Photo: Marina Oliphant
Have your say
Ingredients
- 500g "00" bread flour
- Pinch sugar
- 1½ tbsp instant dried yeast
- 2 tsp salt
- ¾ cup poppy seeds
- 6 tbsp olive oil, plus extra to brush grissini
- 300ml warm water
- 100g fig paste, warmed
- 8 Medjool dates, finely chopped
- 1 tbsp fennel seeds
- 1-2 tsp cinnamon
- Prosciutto slices to serve
Method
Preheat oven to 200C, fan-forced. Place flour, sugar, yeast, salt and poppy seeds in the bowl of an electric mixer with a dough hook attachment and mix on low speed. Add olive oil and water and knead for five to seven minutes to form a smooth dough. If working by hand, the process will take longer. Place on an oiled tray and roll out to a rough rectangle shape, approximately five centimetres thick. Brush with oil and cover with cling film. Allow to rise for about one hour. Spread fig paste roughly all over dough. Sprinkle with dates, fennel seeds and cinnamon. Fold dough over to enclose. Cut dough into three equal pieces. Cut each into 10 (you will have 30 pieces of dough). Roll out each piece into 20-centimetre finger lengths. Place on baking tray, brush with oil and bake for 15 minutes, until golden. Cool on wire racks. Serve with prosciutto.
Makes 30
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.