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Italian grissini recipe

Basic grissini recipe for thin and crunchy Italian breadsticks.

Course Appetizer
Cuisine Italian
Prep Time 40 minutes
Cook Time 10 minutes
resting time 1 hour
Total Time 1 hour 50 minutes
Servings 6
Calories 206 kcal
Author Claudia Rinaldi

Ingredients

  • 8,8 0 flour 250 gr - about a tablespoon less than 2 cups
  • 4,4 oz water room temperature 125 gr - 1/2 cup + 1 tablespoon
  • 0,2 oz fresh baker's yeast 7 gr - 1/4 cube
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1,2 oz extra-virgin olive oil 35 gr - 4 tablespoons
  • more olive oil keep it at hand
  • coarse salt or salt flakes

Instructions

  1. Dissolve yeast and sugar in the water.
  2. Place flour in the mixing bowl (kneading hook on), add the yeasted water and mix a few seconds.
  3. Add olive oil and salt and knead until the dough comes together around the hook (or is not sticky anymore, if kneading by hand).
  4. Spread with a tablespoon or two of olive oil a working surface (plastic, wood or marble).
  5. Work the dough with your hands to form a thin (1 cm/1/3 inch) rectangle (12 inches/30 cm x 6 inches/15 cm).
  6. Pour 1-2 tablespoons of olive oil over it and spread it evenly with your hands, including sides.
  7. Cover the dough with a clean kitchen cloth and store it in a warm spot of your home, to rise for about an hour.

  8. Preheat oven to 200°C (390°F).

  9. Take back the dough (it should have almost doubled in height) and cut out 1 cm/1/3 inches large stripes longwise.

  10. Line an oven sheet with parchment paper.
  11. Take each dough string from extremities (yes, let gravity do its job! which means they'll stretch out) and display them, longwise, on the oven sheet.
  12. If you want regularly sized grissini, simply cut these strips in two.
  13. Sprinkle them with coarse salt or salt flakes.
  14. Bake grissini 8-10 minutes or until golden. Let them chill completely before removing them.

Recipe Notes

Serve them in a cute bread basket or as a bouquet with fresh or dried flowers :-).

You can store breadsticks in brown paper bags up to 3 days. If you want them fragrant as just-made, toast them a couple of minutes in a very hot (180-200°C) oven.