Recipe Index

Italian | Grissini (Breadsticks)

Posted on September 28, 2011

These are quick and easy to make. The dough only takes a few minutes to mix and knead, 15 minute rise, then the fun of rolling out breadsticks begins. Fun for kids and adults.

Yield: 24 small or 12 large grissini



1/2 cup warm water (110 to 115 degrees F)

1 tablespoon active dry yeast (not quick rising)

1 1/2 cups all-purpose flour, plus additional as needed

1/3 cup fine semolina flour

1/4 cup freshly grated Parmigiano-Reggiano

1 teaspoon ground fleur de sel or fine sea salt

2 tablespoons olive oil, plus additional for brushing

coarsely ground black pepper



Combine the water and yeast in a small bowl. Let stand for 10 minutes, then stir until the yeast is completely dissolved.

Combine the flours, cheese, and salt in a large bowl. Make a well in the center of the dry ingredients. Stir the oil into the yeast mixture, then pour into the well and mix together with a fork. Once the dough comes together, transfer to a lightly floured board and knead, adding a dusting of all-purpose flour as necessary, until a smooth dough forms. (This only takes a few minutes.)

(Don't try to add or force the flour in during the stirring with a fork step. The dough will take on the amount of flour it wants. Once it stops taking on flour, stop and form the ball.)

Shape the dough into a ball and roll on the board to coat very lightly with flour. Transfer the dough to a medium bowl (oil the bowl first with a little olive oil), cover with a damp towel, and let rest in a warm place for about 15 minutes, or until it has risen slightly.

Position the oven tack in the lower and upper thirds of the oven and preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Turn the dough out onto the floured work surface and, using a dough scraper or sharp knife, cut the dough in half. Cut one half into 12 pieces for short grissini, or 6 pieces for long grissini. Roll each piece into a rope about 9 inches long for short grissin, or and 15 inches long for long grissin. You can leave them round or twist or flatten them, or a combination of the two. The thinner or flatter they are, the crispier the result; thicker grissini may be doughier, if that is your preference. Transfer to one of the parchment-lined baking sheets as you form them.

Lightly brush the grissini with olive oil. Sprinkle with fleur de sel, pepper, or seeds.

Bake the grissini, switching the position of the pans and rotating them halfway through baking, until golden and crisp, 16 to 18 minutes. Cool on the pans on a rack. Store in an airtight container for up to 1 week.


(Ref. Sur La Table's "Grissini (Breadsticks)" recipe, "Thomas Keller's Home Cooking: Italian Home Cooking" class.)