Rosemary Grissini

Ok, so this Whole Wheat Bread With Olive Oil dough only lasts for 7 days in the fridge.  Today was day 7. I knew I had enough for another Foccacia and, since I still had some sauce and goat cheese left- that was a no brainer. Hubby LOVED that Southwest Foccacia!

But, I still had 1/2 pound left.  What to do, what to do... I know..  Make some Grissini!  (Isn't that a lovely name for skinny bread sticks?).  Actually, some Rosemary Grissini with fresh rosemary right out of my back yard. The directions say to roll the dough into a rectangle, 1/8" thick, then cut strips 1/8" wide, brush w/ olive oil and sprinkle with rosemary and Kosher salt. I decided to brush with oil and sprinkle with rosemary before cutting..Just seemed to make more sense to me.  And, it worked fine.  The tricky part was transferring the dough to the parchment.. it was thin to start with, but it s-t-r-e-c-h-e-d as you moved it over.  Talk about a challenge getting those little critters moved before they stretched too far and broke!  You quickly get the idea that you have to move fast. (obviously, I should have rolled out the dough on the parchment in the first place.) My mom always said if there was a hard way to do it I would find it. LOL  Anyway, I finally got them situated on the parchment, sprinkled the salt on, and, into the oven they went.  Ohhh, the aroma!  My whole house smells divine! I think I may not have cooked them quite long enough though.  The recipe said they would crisp as they cooled and mine are still a little bendy in places.  But, they taste good (according to Hubby) so that's the important thing.  I will be really glad when this diet is over and I can taste these wonderful things coming out of my oven!  (I have a little cache of slices from the last 2 recipes frozen and waiting for me)  In the meantime, I will just enjoy the experience of making all these fun things and feast on the sights and smells.  YUM

I can hardly wait to try the Avocado Guacamole Bread that's coming up next!  In fact, I have an avocado ripening on my counter right now...