Grissini (Italian Breadsticks)
These grissini (Italian breadsticks) will not last long at your dinner table. Serve them with appetizers, dips or as a snack
Ingredients
- 3 cups plus 1 ½ tablespoon (375 g) all-purpose flour divided
- ⅔ cup (160 ml) water divided (add a bit more water if the dough is too dry)
- 4 tablespoons extra virgin olive oil + extra for brushing
- 1 teaspoon barley malt or honey
- ¾ teaspoon salt
- 1 ¼ teaspoon active dry yeast
- durum wheat semolina
Instructions
- In the bowl of an electric mixer fitted with a hook attachment, combine 1 ½ cup (180 g) 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.
- Knead until you get a creamy dough.
- Dissolve the active dry yeast in the remaining water.
- Add the water+yeast, the remaining flour, and mix for about 20 minutes, until you have a smooth dough.
- Transfer the dough to a work surface, cover it with a clean dishcloth and let it rest for 20 minutes.
- Line your work surface with plastic wrap twice the size of the dough and brush it with extra virgin olive oil.
- Pat the dough into a rectangle
- and fold it twice to give it strength.
- 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.
- Preheat the oven to 392 degrees F (200 degrees C). Line a baking sheet with parchment paper or use a perforated baking tray.
- Cut a ½-inch (1.5 cm) thick piece of dough from the shorter side of the rectangle.
- Sprinkle durum wheat semolina on your work surface and roll the stick in the semolina.
- Stretch the sticks gently with your hands, starting from the center and tugging towards the ends until it is the length of the baking sheet.
- Place it on the baking sheet or on the perforated baking tray.
- Repeat with the remaining dough, spacing the breadsticks 1 inch (2.5 cm) apart as they will rise a bit more while baking.
- Bake the grissini for 14/15 minutes, then transfer them to a cooling rack to cool. To get them more evenly browned, you can turn them around in the last few minutes of baking.
- Store in an airtight container.
Nutrition
Serving: 1breadstick | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 60mg
