These grissini (Italian breadsticks) will not last long at your dinner table. Serve them with appetizers, dips or as a snack
In the bowl of an electric mixer fitted with a hook attachment, combine 1 1/2 cup (180 grams) of flour, water (keep a couple of tablespoons of water on the side to dissolve the yeast), extra virgin olive oil, barley malt, and salt.
Add the water+yeast, the remaining flour, and mix for about 20 minutes, until you have a smooth dough.
Then place it on the plastic wrap, brush it with extra virgin olive oil, cover with plastic wrap, and let it rise for 1 hour.
Cut a 1/2-inch (1.5 cm) thick piece of dough from the shorter side of the rectangle.
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