Grissini Breadsticks

These classic Italian breadsticks are normally the size of a pencil and crispy. The legend tells us a baker (Lanzo Torinese) created these sticks in northern Italy. Pizza dough can be used to make these breadsticks however dryer dough is normally preferred. The dough is rolled out by hand and placed on baking trays and seasoned. Grissini are often presented at the table in restaurants as an appetizer or combined with ingredients such as prosciutto in an antipasto plate.

Ingredients make 48

½ cup warm water (115ml)

1 package instant dry yeast (7g)

1 tsp sugar
½ cup wholemeal flour (80g)
1¼ cup plain flour (200g)
2 tbls olive oil
1 tsp sea salt

Method

Combine water, yeast, sugar and the wholemeal flour in a bowl. Allow resting for 10 minutes and mix in plain flour, olive oil and salt. Knead the dough for approx. 6 minutes or until it is smooth and elastic. Place the dough back in the bowl and cover with food wrap and a towel. Allow dough to rise in a warm place for approx. 60 minutes.  Remove the dough from the bowl and divide it into pieces on a clean surface. Roll out each piece into the thickness you prefer or into a rectangle and cut the dough in strips. Place the strips 5 cm apart on a greased baking sheet or a baking sheet lined with baking paper. Repeat with the remaining dough. Allow the grissini to rise approx. 30 minutes. Heat the oven to 200ºC. Bake the grissini until lightly browned approx.10 minutes. Allow completely cooling on a wire rack and serve or pack in sealed back or containers.

Note: For extra flavour add chopped fresh herbs such as rosemary, thyme, spices such as caraway, cracked black pepper to the dough or sprinkle the grissini with sea salt or cheese before baking.