Tapas 6 (Crisini Sticks)


Crisini Dough

450g  flour
250ml  water at room temperature
10g  instant yeast
10g  salt
30–45ml  olive oil


  1. Combine the flour, yeast and salt in a bowl.
  2. Combine the water and olive oil in a liquid measuring cup. Knead until it forms a bread dough.
  3. Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature for only 10 minutes.
  4. Preheat the oven to 180ºC.
  5. On a floured counter, roll the dough (divide into two pieces) out (5mm thick) into a rectangle.
  6. Cut the dough into strips of equal width (see picture). A pizza cutter works very well for this.
  7. Bake until crispy and golden brown on a baking sheet, lightly oiled – more or less 10 – 12 minutes.

Chef Niemand recommends drinking Odd Bins – Merlot Rosé 53, Chardonnay/Pinot Noir Odd Bins 402 with these recipes.