Cheese Grissini

• strong white bread flour↗350g g
• fine sea salt1 tsp tsp
• instant yeast packet7g g
• olive oil↗100ml ml
• Grana Padano↗100g g

  finely grated

• poppy seeds↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Place flour, salt, yeast, oil, 50 g Grana Padano and 125 ml warm water in a bowl and mix with clean hands until a ball forms. Transfer to a lightly floured work surface and knead until the dough is smooth and elastic, about 10 minutes. Cover and let rise 30 minutes.

2. 2

   Knock the dough back into the bowl, then divide into 30‑35 (about 20 g) pieces the size of a nut. Roll the balls on the work surface (no need to flour as surface tension helps lengthen) into a long thin sausage, about 20‑30 cm long and 5 mm wide. Transfer them to a parchment‑lined tray and repeat with the rest of the balls. Use two trays if needed.

3. 3

   Preheat oven to 240 °C/220 °C with convection/gas 9. Sprinkle the grissini with poppy seeds on the tray and roll several times to coat all sides. Sprinkle the remaining grated Grana Padano. Bake 12‑15 minutes until lightly golden. Cool on a rack. They will keep in an airtight container 2‑3 days.