About this recipe:Italian grissini are crispy breadsticks, perfect to roll prosciutto on for an antipasto or to dip in any sauce. You won't believe how easy is to make them at home! The hard part will be having them all perfectly straight... but don't worry, the rustic look is great, too!
Makes: 20 grissini
3 to 4 tablespoons semolina
130ml warm water, divided
4g active dried yeast
1 teaspoon caster sugar
250g '00' or plain flour
25ml extra virgin olive oil, plus extra
1 teaspoon salt
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Method Prep:20min › Cook:20min › Extra time:2hr › Ready in:2hr40min
Line a 20x30cm baking tray with parchment and sprinkle with 1 to 2 tablespoons of semolina.
Dissolve the yeast and sugar in half of the warm water. Set aside for 5 to 7 minutes or until foamy.
Place the flour in a bowl, make a well in the centre and add 25ml oil, then the yeast. Mix with a spatula and keep adding the remaining water, to make a sticky dough. Add more water if needed.
Transfer the dough to a floured work surface. Sprinkle the salt on top and knead the dough for 8 to 10 minutes, or until smooth and elastic. If using a stand mixer, place all ingredients in the bowl, attach the hook attachment and knead for 8 to 10 minutes or until the dough wraps around the hook.
Flatten the dough and gently stretch into a rectangle the size of the prepared baking tray. Transfer to the prepared tray and brush the top of the dough with about 2 teaspoons of extra virgin olive oil. Sprinkle with 1 to 2 tablespoons semolina flour. Wrap the baking tray in cling film place in a cold oven with the light on and let rise for 2 hours, or until doubled in volume.
Preheat the oven to 200 C / Gas 6. Line 2 baking trays with parchment.
Remove and discard the clingfilm. Holding it by the parchment, transfer the dough to a work surface.
With a sharp knife, cut strips of dough about 1cm thick and 20cm long (cut them from the short side of the rectangle). Transfer the strips onto the prepared trays, stretching them more if you like, about 2cm apart one another.
Bake in the preheated oven for 20 minutes or until golden. Halfway through switch the two trays so the grissini will cook evenly.
Remove from oven, cool completely and serve. Store in a paper bag for 1 to 2 days.
This is the basic recipe for Italian grissini which you can vary as you like: sprinkle with coarse salt or with sesame or poppy seeds or nuts before rising.