📝 About This Recipe
Originating from the Piedmont region of Italy, these authentic Grissini are the epitome of elegant snacking. Unlike soft breadsticks, these are stretched by hand to create a signature irregular shape and a satisfyingly crisp, shatter-like snap. Infused with high-quality olive oil and aromatic herbs, they bring a touch of sophisticated Italian trattoria charm to any dinner table.
🥗 Ingredients
The Dough Base
- 500 grams 00 Flour or All-Purpose Flour (plus extra for dusting)
- 280 ml Warm Water (approximately 105°F/40°C)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Honey or Malt Syrup (to feed the yeast and aid browning)
- 10 grams Fine Sea Salt
- 50 ml Extra Virgin Olive Oil (use a high-quality, fruity oil)
The Coating and Flavoring
- 1/4 cup Fine Cornmeal or Semolina Flour (for dusting the work surface)
- 2 tablespoons Fresh Rosemary (very finely minced)
- 1 tablespoon Flaky Sea Salt (such as Maldon, for topping)
- 1 teaspoon Dried Oregano (optional)
- 1/2 teaspoon Garlic Powder (optional)
- 1 large Egg White (beaten with a splash of water for the wash)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and honey. Let it sit for 5-10 minutes until the mixture becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and fine sea salt. Create a well in the center.
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3
Pour the yeast mixture and the extra virgin olive oil into the well. Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand or 5-6 minutes on medium-low speed in the mixer. The dough should be smooth, elastic, and slightly tacky but not sticky.
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5
Shape the dough into a rough rectangle (about 5x10 inches) on a piece of parchment paper. Brush the top lightly with olive oil, cover with plastic wrap, and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
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6
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
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7
Dust your work surface generously with cornmeal or semolina flour. This provides the classic 'crunch' and prevents sticking.
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8
Using a sharp knife or a bench scraper, cut the dough rectangle crosswise into thin strips, about 1/2 inch wide.
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9
Pick up a strip by the ends and gently pull and stretch it until it is the length of your baking sheet. Do not worry about perfect uniformity; the rustic, tapered look is traditional.
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10
Place the stretched breadsticks onto the prepared baking sheets, leaving about 1/2 inch of space between them.
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11
Lightly brush the tops of the breadsticks with the egg white wash. Sprinkle evenly with the minced rosemary and flaky sea salt.
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12
Bake for 15-18 minutes, rotating the pans halfway through, until the grissini are a deep golden brown and feel firm to the touch.
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13
Turn off the oven and open the door slightly, leaving the breadsticks inside for an additional 5 minutes. This 'drying' phase ensures they are crisp all the way through.
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14
Transfer to a wire rack to cool completely. They will continue to crisp up as they cool.
💡 Chef's Tips
If your dough keeps snapping back while stretching, let the strips rest for 5 minutes to relax the gluten before trying again. For a cheesy twist, finely grate some Pecorino Romano over the sticks before baking. Avoid over-kneading the dough, which can make the breadsticks too tough rather than crisp. Store in an airtight container or a tall glass jar; if they lose their crunch due to humidity, pop them in a 300°F oven for 5 minutes to refresh. Use a pizza cutter for the fastest and cleanest dough strips.
🍽️ Serving Suggestions
Wrap the base of each breadstick with a thin slice of Prosciutto di Parma for a classic Italian appetizer. Serve upright in a tall glass or ceramic pitcher for a beautiful, edible centerpiece. Pair with a creamy whipped ricotta dip topped with honey and cracked black pepper. Accompany with a crisp glass of Prosecco or a light Pinot Grigio. Perfect for dipping into a warm bowl of tomato basil soup or a hearty Minestrone.