Description
These Grissini (Italian breadsticks) are crunchy, salty, and savory. They're the perfect addition to charcuterie boards and a great companion for almost any dinner!
Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon sugar or honey
- 3/4 cup warm (95˚F / 35˚ C) water
- 2 1/4 cups bread flour*
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoons finely chopped fresh chopped thyme
- 1 1/2 teaspoons finely chopped fresh chopped rosemary
- Semolina, for dusting (optional)
Instructions
- Combine the honey and warm water in a small mixing bowl or measuring cup, then sprinkle the yeast over the top. Wait about 10 minutes, until yeast forms a foamy head.
- To a large mixing bowl, add the flour, salt, thyme, and rosemary and whisk to combine. Add in the yeast mixture and olive oil.
- Using a silicone spatula, mix the dough until a shaggy dough forms.
- Turn the dough out onto a silicone baking sheet or a lightly floured work surface, and knead the dough until it's smooth and elastic, about 8 minutes. Cover the dough with plastic wrap and let it rest for about 30 minutes.
- Take the plastic wrap off the dough and use your hands to pat the dough ball into a rectangle that's roughly 8x12-inches (20x30cm). Drizzle a little olive oil on the dough if it's sticking to your hands or the work surface. Cover again with plastic wrap, then let the dough proof for one hour.
- Preheat your oven to 400˚F / 205˚C. Prepare a large rimmed baking sheet with a piece of parchment paper and sprinkle some semolina onto the parchment.
- Use a ruler or measuring tape to mark 1/2-inch increments along the long (12in) side of your dough rectangle. Using a pizza wheel, pastry cutter, bench scraper, or knife, cut rectangle into strips that are 8 inches long and 1/2 inch wide. Be sure to separate each strip from the rest of the dough right after cutting it, or they may end up sticking together.
- Use your hands to gently stretch and twist the dough strips into breadsticks, then place them down on top of the semolina-dusted parchment paper. They should be about 12-14 inches long after stretching. They don't expand or spread much, so you can leave about 1/4" - 1/2" of room between each breadstick. Sprinkle some more semolina on top of the breadsticks.
- Bake for 10 minutes, then remove from oven and turn the breadsticks over, and bake for an additional 5 minutes. Breadsticks should be slightly browned and crisp.
Notes
Storage: These breadsticks can end up being too long for traditional containers, so we recommend putting them in a gallon-sized plastic bag, where they'll keep for a few days before getting stale. (Or, break them in half to fit in a standard size container!)
*Bread flour: Bread flour has a higher protein content than all-purpose flour, resulting in a sturdier, snappier breadstick. In a pinch, all-purpose flour is okay.
Semolina: This is just for adding a little bit of texture to the exterior of the breadsticks and you can leave it out if you don't have it.
This recipe is adapted from Marcellina's recipe.
- Prep Time: 100 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 3 breadsticks
- Calories: 249
- Sugar: 1.3 g
- Sodium: 321.7 mg
- Fat: 2.9 g
- Carbohydrates: 47.3 g
- Fiber: 2.5 g
- Protein: 8 g