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5.0 from 3 votes

Grissini

Grissini are crispy breadsticks originally from Turin, which can be enjoyed on their own or accompanied by various other ingredients and dips.

Prep Time
30 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
50 mins
Servings: 40 grissini
Course: Snacks , Bread
Cuisine: Italian , Vegan

Ingredients

  • 1 lb all-purpose flour , sifted
  • 2 tablespoons durum wheat semolina , extra fine
  • 1 cup water (or more), at 97 F / 36°C
  • 1 tablespoon active dry yeast (or ½ oz / 15 g fresh yeast)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon barley malt syrup
  • extra virgin olive oil , for brushing
  • sesame seeds (optional)
  • poppy seeds (optional)
Equipment
  • Stand mixer
  • pastry brush

Instructions

    Cup of Yum
  1. Place the flour into the bowl of a stand mixer, and make a well in the center.
  2. Add the yeast and the malt syrup, and pour over half of the water.
  3. Let stand for 10 minutes.
  4. In another bowl, combine the olive oil and the rest of the water.
  5. Using the dough hook, start mixing at low speed while gradually adding the oil and water mixture.
  6. Once the liquid is incorporated, add the salt.
  7. Knead at medium speed until you obtain an elastic and smooth dough.
  8. Increase the speed, and knead for 2 minutes at high speed.
  9. Sprinkle the bottom of a baking sheet with durum wheat semolina and place the dough on top, giving it a rectangular shape.
  10. Using a pastry brush, brush the dough generously with extra virgin olive oil.
  11. Place in a warm, draft-free place, and let it rise for 1 hour.
  12. Preheat the oven to 400 F (200°C).
  13. Once the dough has at least doubled in size, using a knife with a very long, smooth blade, cut the dough along the short side into strips about ½ inch (1 cm) thick.
  14. Holding each strip at each end, stretch until they are the length of the baking sheet.
  15. Arrange these pieces of dough, spaced apart, on the baking sheet lined with parchment paper.
  16. For sesame or poppy seed grissini, brush with extra virgin olive oil and sprinkle with seeds.
  17. Bake for 15 to 20 minutes until lightly browned.
  18. Place on a cooling rack, and allow to cool completely before storing the grissini in a paper bag to keep crisp.