Breadsticks are pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy.
According to a local tradition, Italian Grissini (Breadsticks) were invented by a baker in northern Italy in 1679.
Breadsticks may be offered at the table in restaurants as an appetizer.
They may also be combined with ingredients such as prosciutto as an hors d’œuvre. In many North American restaurants breadsticks are frequently topped with garlic sauces and parmesan cheese when served as appetizers.
As a dessert item, they are often topped with cinnamon sugar and icing.
Italian Grissini (Breadsticks)Print
- 500 gr all-purpose flour
- 10 gr honey
- 60 ml warm water
- 60 ml olive oil
- 12 gr dry yeast (or 15 gr fresh yeast)
- 12 gr salt
- 10 gr grated Parmesan
- olive oil
- sesame seeds / poppy seeds / chopped thyme / sage / rosemary (optional)
- Dissolve the yeast.In the bowl, combine water, honey and yeast. Stir with a wooden spoon to combine and let it to take rest for 10 minutes. The mixture should be foamy.
- Add the remaining ingredients.Add the all-purpose flour, olive oil, parmesan and salt. Mix everything until combined and after knead the dough for 5-8 min until this is smooth and shiny.
- Transfer the dough from your bowl to a smaller. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a towel or plastic wrap, and let to take rest in a warm place for an hour or until takes double volume.
- Preheat the oven to 200°C and prepare 2-3 baking trays with baking sheets. Divide dough (optional).
- Shape the dough.For plain grissini, place the dough carefully on the table, without pressing too hard, with the palms slightly lubricate with olive oil. We want a rectangle shape of about 40 × 30 cm.
- Gently pull the edges of the dough, do not press and do not put your fingers in the dough. The thickness of the dough must be about 1 cm. Slice a finger-sized piece from the rectangle with a sharp knife or a pizza cutter. Roll it into a long, irregularly shaped and place on the baking sheet.
- Add flavours to the grissini (optional.)To add herbs, knead 1 teaspoon of finely chopped fresh herbs into the dough and roll into, as before. Place them on the baking sheet.
- Sprinkle the grissini with some olive oil & let again to rest for a few minutes before baking, so they puff up a bit, about 10-15 minutes.
- Bake the breadsticks into the oven for 10-12 minutes. After 5 minutes, rotate the pans and check their progress. Breadsticks are thin, so they could burn easily! Take them out when they are golden brown.
- Carefully move them to a wood cutting board to cool. Once they are cool, store them on a kitchen towel.
If you would like to make different types of Grissini from a single batch, punch the dough down and divide into portions. I made plain, rosemary and oregano Grissini, so I divided the dough into three pieces.