Grissini Recipe

GRISSINI (ITALIAN BREADSTICKS) RECIPE

these light-as-air crispy breadsticks  with or without a bowl of seasoned  olive oil for dipping because #carblife!

Grissini, neither bread nor cracker, yet with a hearty and pleasantly crunchy texture, they go along well with other foods, or can be served as an hors d’oeuvre.

You might be thinking why I decide to go through the trouble of baking these pencil-sized breadsticks when I can buy them at the supermarket. Baking takes way much more time and effort than strolling down the supermarket aisle to grab a box of breadsticks, I must say. I believe authentic grissini should be crispy on the outside and a little bit chewy on the inside, which you could hardly find in the stores.

As far as I’m concerned, there is no other delightful accompaniment to an Italian meal than grissini. A bouquet of these long slender breadsticks looks gorgeous and never ceases to amaze a crowd. Golden and with a savory depth of flavor, they are super easy to make at home!

Ingredients

(around 10 breadsticks)

DOUGH

TOPPINGS

• Seeds, herbs, dried rosemary, parmesan cheese, etc. (depend on your preference)

Directions

• Measure 3/4 cup of all-purpose flour and 1/4 cup of cake flour (or another type of flour).
• Add the flour, yeast and salt together in the bowl of the food processor – pulse to mix.
• Add the olive oil, honey and warm water through the feeding tube while the food processor is running.

• Mix the dough ingredients with the dough blade until they are all combined, and then knead the dough ingredients for no more than 1 minute to make it soft and supple (we notice when the dough is pulled away from the sides of the mixing bowl).

• Lightly oil a bowl with non-stick cooking spray and transfer the dough to this bowl, and apply a tiny amount of olive oil and roll the dough around until it has been completely coated.
• Cover with lightly greased plastic wrap, and let it rest and relax in a warm place for 1 hour or until it doubles in size.
• Preheat the oven to 425°F.
• Line 2 or 3 small baking sheets with parchment paper.

• Remove the dough from the bowl, lay it on the cutting board, and then pat or roll it into a rough, flat rectangle.

• Use a sharp knife to cut the dough into finger-width strips. Roll them into a thin pencil-sized shape. Twist the ends of each strip in opposite directions to create a “twist”, and place them about 1/2 inch apart on the parchment-lined baking sheets.
• Sprinkle grissini with the seeds, then press gently to make the seeds stick to your grissini.

• Cover the breadsticks and let them rest and rise for 15 minutes or until they’ve noticeably puffed.
• Bake the breadsticks for 15 minutes, or until crisp and golden brown (each 5 minutes, rotate the pans).
• Remove them from the oven, and transfer to wire rack to cool.
• Once they are cool, store them in a ziplock bag (for up to 2 to 3 days)