Traditional Italian grissini

Ingredients

Pastry

370 grams (3 cups) flour
2 teaspoons granular yeast
1 teaspoon salt
1 teaspoon sugar
200 milliliters (3/4 cup) warm water
4 tablespoons (1/4 cup) olive oil

Equipment

Mixing Bowl
Ideal for combining your ingredients. Make sure it’s large enough to accommodate doubling in dough size when it rises.
Plastic Wrap
Tightly cover your dough for proofing to trap in warmth and moisture.
Baking Sheet with Parchment Paper
Helps to prevent sticking and ensures even baking.
Rolling Pin
Roll out the dough to achieve the desired thinness for crispy Grissini sticks.
Pastry Brush
Essential for brushing olive oil evenly over the dough.

Instructions

Step 1

Step 1: Combine Dry Ingredients - In a large mixing bowl, combine the flour, granular yeast, salt, and sugar. Mix the dry ingredients well to ensure the yeast and salt are evenly distributed.

Step 2

Step 2: Add Water and Knead - Gradually add the warm water to the dry ingredients while stirring. Once the mixture starts to come together, begin kneading the dough. Knead until the dough is smooth and elastic, approximately 10 minutes.

Step 3

Step 3: Incorporate Olive Oil - Gradually add the olive oil while continuing to knead the dough to ensure it gets well incorporated. If the dough feels too sticky, you can sprinkle a bit of extra flour.

Step 4

Step 4: First Proof - Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest in a warm place for 1 hour. The dough should double in size.

Step 5

Step 5: Second Proof - After the first rise, punch down the dough and knead it briefly. Return it to the bowl for another 1-hour proofing. This second rise will make your dough more airy and flavorful.

Step 6

Step 6: Prepare Grissini Sticks - Divide the dough into two equal parts. Roll out the first part to a thin sheet, brush with olive oil, and sprinkle with coarse sea salt, sesame seeds, and Provencal herbs. You can experiment with different herbs or spices for varied flavors.

Step 7

Step 7: Shape the Sticks - Cut the sheet into strips of about 1-1.5 cm (0.40-0.60 inches) width, then twist three strips together to form grissini sticks. Repeat with the second half of the dough. Make sure the strips are tightly twisted to hold their shape during baking.

Step 8

Step 8: Bake - Preheat the oven to 200°C (392°F). Place the grissini sticks on a parchment-lined baking sheet and bake for about 15 minutes, or until they are golden brown. Keep an eye on them to prevent over-browning since ovens may vary in temperature.

Servings

Grissini sticks are a fabulous addition to any meal or event, and they bring a delightful crunch to your table! Here are some serving suggestions to elevate your experience:

1. Classic Italian Appetizer: Pair your Grissini with a selection of cured meats such as prosciutto, salami, and mortadella. Add some olives, sun-dried tomatoes, and cheese to complete the spread.

2. Savory Dips: Grissini sticks are perfect for dipping in flavorful sauces like pesto, hummus, or marinara. Mix and match to find your favorite combination!

3. Cheese and Wine Platter: Arrange your Grissini alongside a variety of cheeses and a bottle of your favorite wine for an elegant and tasty snack that’s sure to impress your guests.

4. Soup Companion: Serve Grissini sticks with a warm bowl of soup or stew. The crispy texture is a delightful contrast to rich, hearty soups.

5. Picnic Delight: These portable snacks are perfect for a picnic! Pack some in a basket along with fruits, cheeses, and a refreshing drink for a relaxing outdoor meal. 🧺🍇🧀

Variations

🌱 Gluten-Free Version: Simply replace the regular flour with a high-quality gluten-free flour blend. Make sure to check if the blend already includes xanthan gum. If not, add 1 teaspoon for better texture.

🌿 Vegan Version: This recipe is already mostly vegan-friendly! Just ensure you use a vegan-certified olive oil and avoid any non-vegan seasoning or toppings you may want to add.

Faq

How can I tell if my dough has properly proofed?
After the first hour, the dough should be doubled in size. If it’s not, let it rest for another 30 minutes and check again.
Can I use instant yeast instead of granular yeast?
Yes, you can use the same amount of instant yeast. Just skip the activation step and add it directly to the dry ingredients.
Why does my dough break when I twist it into sticks?
Your dough might be too dry. Try adding a bit more warm water next time. Hydration levels can affect dough consistency greatly.
How can I get an even bake on all my Grissini sticks?
Ensure they are spaced evenly on the baking sheet and that the oven temperature is consistent. Rotating the sheet halfway through baking can help.
Can I freeze the dough for later use?
Absolutely! After the first proofing, divide the dough and freeze it. Thaw and proof again before shaping and baking.
How can I add more flavor to my Grissini sticks?
Incorporate finely chopped herbs or grated cheese directly into the dough during the mixing process for an extra burst of flavor.