Description
Simple to make and quite delicious, Grissini, the Italian breadsticks are a blank slate just waiting to be enhanced. Learn how to make it here.
Ingredients
Units
Scale
- 2 cups (300g) bread flour
- 1/2 teaspoon sugar
- 1 package (15g) active dry yeast
- 3 tablespoons extra virgin olive oil (divided)
- 3/4 cup (175 ml) warm water (divided)
- 1 teaspoon (6g) salt
- Poppy seeds and/or sesame seeds (optional)
Instructions
1. Preparing the Dough:
- In a large bowl, combine the bread flour, sugar, and dry yeast.
- Add 2 tablespoons of olive oil and 1/2 cup of warm water to the flour mixture. Mix with a spoon until combined.
- Dissolve 1 teaspoon of salt in the remaining 1/4 cup of warm water. Add this to the dough.
- Start mixing with a spoon until all the water is absorbed.
2. Kneading the Dough:
- Transfer the dough onto a clean counter.
- Knead by hand for about 5 minutes until the dough is smooth and elastic. If the dough is too hard, add a bit more water; if it’s too sticky, add a bit more flour.
3. First Rise:
- Shape the dough into a ball. Cover it in plastic wrap and a kitchen towel to keep it warm.
- Let the dough rise for at least 1 hour until it doubles in size.
4. Shaping the Dough:
- After the first rise, flatten and stretch the dough into a rectangular shape, about 1/4 inch thick and approximately 14 x 9 inches.
- Brush the dough with the remaining 1 tablespoon of olive oil.
- Cover again with plastic wrap and let it rest for an additional hour.
5. Preheating the Oven:
- Preheat the oven to 400°F (200°C).
6. Cutting and Shaping Grissini:
- Cut the dough into strips along the shorter side, each about 1/3 inch (1 cm) wide, using a sharp knife or pizza cutter.
- Gently stretch each strip to almost double its size or the length of your baking sheet.
7. Adding Seeds (Optional):
- If using, sprinkle sesame or poppy seeds over the strips.
- Roll the breadsticks gently so the seeds stick to the dough.
8. Baking:
- Arrange the breadsticks on a baking sheet lined with parchment paper.
- Bake for about 12 minutes, but keep a close eye on them. The exact time may vary depending on the thickness of your breadsticks.
9. Cooling and Serving:
- Remove the baked grissini from the oven and allow them to cool on a wire rack.
- Serve as a snack or appetizer, or pair with soups and salads.
Notes
- Dough Consistency: Achieving the right dough consistency is key. It should be pliable but not too sticky or dry. Adjust with flour or water as needed to reach the desired texture.
- Yeast Activation: Ensure the yeast is active for the dough to rise properly. The water added to the yeast should be warm (around 110°F) but not too hot, as extreme temperatures can kill the yeast.
- Uniform Thickness: When rolling out the dough, aim for uniform thickness to ensure even baking. Uneven thickness can lead to some breadsticks being overcooked while others remain undercooked.
- Gentle Stretching: When shaping the grissini, gently stretch the dough. Over-stretching can cause the breadsticks to tear or lose their shape, resulting in uneven baking.
- Flavor Variations: Experiment with different flavors by adding herbs like rosemary or thyme, or spices such as garlic powder or onion powder into the dough.
- Seeds and Toppings: For an added crunch and flavor, sprinkle the breadsticks with sesame seeds, poppy seeds, or even grated Parmesan cheese before baking.
- Oven Watch: Keep a close eye on the grissini while baking, as they can go from perfectly crisp to overly browned quite quickly.
- Cooling: Allow the breadsticks to cool on a wire rack after baking. This helps them maintain their crispness.
- Storage: Store the grissini in an airtight container to keep them crisp. They’re best enjoyed within a few days of baking.
- Serving Suggestions: Grissini are versatile and can be served as an appetizer, with dips, alongside a cheese platter, or as a complement to soups and salads.
- Prep Time: 160 mins
- Cook Time: 12 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Italian