Sourdough Rosemary Garlic Ricotta Grissini Twists

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This month for Sourdough Surprises we did something twisted fun! We made filled breadsticks, which turned out to be a lot easier (but just as messy) as we thought they would be! They were the perfect combination of slightly crunchy and slightly chewy, with tons of great flavor. And an awesome addition to soup! 
** A note to my Sourdough Surprises friends: I am currently somewhere between Missouri and Iowa, driving between one family and the next, and stopping to stretch my legs at my old stomping grounds for Graceland University's Homecoming! It will probably take me a while to get both internet connection and a bit of free time, so please bear with me! :) How about you help us out and take up for my being gone? Can you pin, tweet, and facebook this into oblivion? And while you are at it, invite some friends to join us! :)

Please check out all the other awesome Grassini Twists made by the other members of the Sourdough Surprises Gang! :) Stop by the website in a few days to see what we will be making in November.



Sourdough Grissini Twists, with Garlic, Rosemary and Ricotta (slightly adapted from Delectable Tidbits)

120 grams bread flour
220 grams whole wheat flour
200 grams water
1 1/2 tsp salt
23 grams olive oil
230 grams 100% hydration sourdough starter, fed
2 cloves garlic, minced
1/2 cup ricotta cheese
fresh rosemary, chopped* (I didn't measure this, sorry, I just threw some on until it looked good)
olive oil
pinch of salt


In a large bowl combine the flours, water, salt, 23 grams of olive oil and starter.
Mix well, until it forms a soft dough.
Turn the dough out onto a lightly floured surface and knead 5-10 minutes, until you can stretch the dough without breaking it.
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow to rest 2-3 hours, with a fold at 40 minutes and 80 minutes.
Preheat the oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, mix together the ricotta, a bit of olive oil, and a pinch of salt until the ricotta is smooth.
Divide the dough in thirds. Working with 1 part at a time, roll the dough out into a 6x4" rectangle.
Gently and evenly spread the ricotta over the dough.
Sprinkle the garlic and rosemary over the ricotta, so that it evenly covers the dough.
Cut the dough into 8 strips (so you will have 24 all together).
Working with one strip at a time, fold the strips in half so the two ends meet and twist them around each other.
Place the twisted strip on the baking sheet.
When all the strips are done, bake for 30-40 minutes, until golden brown.
Transfer to a wire rack to cool and Enjoy!