Grissini are the OG breadstick originating in the Turin region of Italy. Grissini are thin and crunchy, differentiating them from the fluffy breadsticks many of us are more familiar with compliments of Italian restaurants like Olive Garden. Easy to make, this recipe for Grissini (Traditional Italian Breadsticks) provide you with a true to the original pencil thin breadstick that you can serve as an appetizer or as an a accompaniment to a hearty pasta dinner.
- 500 grams wheat flour
- 290 grams water
- 5 grams yeast
- 10 grams salt
- 1 teaspoon malt extract
- 50 grams olive oil (plus extra)
- semolina flour
- Preheat the oven to 220 degrees Celsius.
- Mix 100 grams flour with 100 grams water and the yeast. Set aside until doubled in volume.
- Add the rest of the water, flour, salt, and malt extract. Knead slightly. Add the oil and continue to knead. Set aside until doubled in volume.
- Sprinkle the dough with semolina flour and flatten into a rectangle approximately 30 by 10 centimeters. Spread with olive oil and sprinkle with more semolina flour. Set aside for approximately 45 minutes, covered with plastic wrap or a damp cloth.
- Cut the dough into strips approximately 1 centimeter wide and place onto a baking sheet lined with parchment paper.
- Bake for 15 to 20 minutes, until golden brown. Cool on a baking rack.