Pink Peppercorn & Sel Gris Grissini

In a large bowl, stir the water with 1/2 cup of the flour, the honey and the yeast.

Let stand until foamy, about 10 minutes.

Stir in the remaining 1 1/2 cups of flour, the olive oil, pink peppercorn and salt and knead until a smooth dough forms.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1-2 hours.

Preheat the oven to 425°.

Line 2-3 large baking sheets with parchment paper.

Punch down the dough and cut it into 3 equal pieces.

On a floured work surface, roll out each piece of dough to a rectangle.

Cut the rectangles lengthwise into 1/2-inch-wide strips.

Arrange the strips on the prepared sheets.

For crispier sections throughout the grissini, twist in various places.

Let stand until puffed, about 15 minutes.

Bake the grissini for 8-12 minutes, until golden brown.