Application Guide

Dust a work surface with semolina flour. When the machine beeps at the end of the
cycle, turn the dough out onto the work surface and pat it into a thick 12-by-6-
inch rectangle without kneading or overworking the dough. Leave this to rise on
the work surface, especially if it is a marble slab, or transfer it to an 17-by-11-inch
baking sheet that has been dusted with semolina flour. Brush the top of the dough
with olive oil. Cover with plastic wrap and let rise at room temperature until dou-
bled in bulk, about 1 hour.
Place a baking stone on the center rack and preheat the oven to 425°F. Brush 2 heavy
17-by-11-inch baking sheets with olive oil. Place the additional olive oil and
semolina flour in two shallow bowls.
Press the dough all over to gently deflate it and place it on a floured work surface.
Using a pastry or pizza wheel, cut the dough into four equal pieces lengthwise;
the dough will deflate a bit more. Cut each piece into 6 thick strips lengthwise.
Pick up each end of each strip and stretch to the desired length or quickly roll out
each strip with your palms, stretching from the center out to the ends, to a size
that will fit your baking sheet. Dip each strip in the olive oil and then roll it in
semolina flour. Place the strips spaced evenly apart on the baking sheets. Each
sheet will hold 12 grissini. Bake each sheet separately in the center of the oven for
15 to 20 minutes, or until the grissini are lightly browned and crisp. Remove the
grissini from the baking sheets to cool completely on racks.
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