Grissini / Italian Breadsticks
Long crunchy sticks of bread better known as Grissini or Italian Breadsticks. These crispy sticks make the perfect appetizer, snack or serve with a bowl of soup or stew.
Servings 25
Ingredients
- 1/2 cup water room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon white sugar
- 210 grams all purpose flour plus more for kneading
- 1 teaspoon active dry yeast
- 2 1/4 tablespoons olive oil
Instructions
- Use a standup mixer with the hook attachment . In the mixer container Pour the water in the mixer container with salt and sugar. Add the flour and the yeast and mix on medium speed for 2 minutes. Add the olive oil and continue to mix until you have an elastic and smooth dough, about 5-8 minutes
- Remove dough to a board or flat surface and knead a few time to shape into a ball. Place in a slightly oiled bowl and cover with a plastic wrap or clean towel. Place in a warm location with no drafts and let it rise for up to 2 hours or doubled in bulk. Do not over proof
- Pre-heat oven to 425F. Line 2 cookie sheets with parchment paper or slightly oil them
- Remove dough from the bowl and place on a lightly oil flat surface, shape into a flat rectangle shape or roll and cut into 24-30 small pieces of dough. Stretch and roll each piece with your fingers to form long sticks.
- Bake the sticks in middle racks of the oven for approximately 8-10 minutes or until golden. Switch and rotate the cookie sheets half way through to dark evenly. Once out of the oven, let the bread sticks cool.
Notes
- You can add chopped rosemary to the dough before the rising time. Gently knead into the dough and continue with the recipe.
- You can also add seeds or chopped rosemary on the outside before baking, brushing the breadsticks with a little olive oil and then adding seeds or rosemary evenly outside (like maybe rolling the breadsticks over a bed of them)
- You can also use grated Parmesan or garlic paste and olive oil instead of the rosemary or seeds
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