Grissini (Italian Breadsticks)

Grissini (Italian Breadsticks)

Grissini have become very popular world-wide and there are plenty of varieties offered on the market, but they hardly compare to the fragrant crispness of home-made ones. Their irregular, gnarly shape and sun-burnt colour are the promise of something delicious. They look so inviting, they must be good for you! They are far from complicated to make at home.


  • 400 gr (3 -1/4 cups) 00 flour (or plain)

  • 50 gr  (1/4 cup) wholemeal flour (or spelt/rye)

  • 1×7 gr  (1 1/2 tablespoons) sachet dry yeast

  • 280 (1 -1/4 cup) ml lukewarm water

  • 2 teaspoons salt

  • Extra virgin olive oil for drizzling

  • Rosemary or sesame seeds

How to

  • Dissolve yeast in water and set aside for 5 minutes.

  • Put the flour into a large bowl, add the liquid and knead vigorously for 3-4  minutes. Add the salt and knead for another 4-5 minutes or until the dough is smooth and can be shaped into a silky ball.

  • Rest the dough , well covered with a tea towel for 20 minutes.

  • Take the dough stretch it with your hands to shape a rectangle, fold it into three then shape back into a ball. Leave to rest in an oiled bowl, covered with a tea towel for 1- 1/2 to 2 hours or until doubled in size.

  • Preheat your over to 200 C (390 F)

  • Take the dough, knock the air out, shape into a log and cut it into 20 pieces.

  • Roll each piece in a snake-like shape. Place them on a baking tray lined with baking paper, making sure you allow some room as they will rise a bit more whilst baking.

  • You can season and decorate them with sesame seeds, finely chopped rosemary and salt, or whatever takes your fancy.

  • Let them prove again for 20 minutes, and bake  until they look tanned and they smell irresistible!


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