A grissino is basically an Italian breadstick, grissini is the plural form. And "plural" you are going to get! This recipe yields a pretty large quantity of grissini. Two good news: they are delicious and stay fresh in an airtight container (or freezer ziploc bag).
They are gorgeous and present well when you have people over. Since they keep their crunchy features if stored properly. You can bake them a few days before the party or on a weekend and enjoy them all week long.
The grissini are customizable! You can dress them up with some sesame seeds, poppy seeds, different spices... Personally, I prefer mine "naked".
Those beautiful crunchy breadsticks are great with hommos, labneh mustard dip, ricotta etc..
I know you have all been asking for easy bread recipes. Bread baking is magical but very delicate. Once the process is started, it's hard to stop, pause, take your time or have room for unexpected events. Mastering a bread recipe takes time and practice... A lot of practice. Practice and tasting! I never bake bread when in a hurry of tight on time. Plan ahead!
Recipe credits: Rafaella Sargi
Makes around 60 grissini (depending on the thickness)
1 1/4 cup lukewarm water
1 tablespoon organic honey
2 teaspoons active dry yeast
2 tablespoons extra virgin olive oil
1 pound (450 g) all purpose flour
1 1/2 teaspoon salt
1 tablespoon extra virgin olive oil
All purpose flour for working the dough and dusting
Sesame seeds and poppy seeds (optional)
Scale and prep all the ingredients.
You will need a stand mixer fitted with the hook attachment, 3 baking sheets, a dough scraper, plastic wrap and parchment paper.
In a small pitcher, mix the lukewarm water with the honey and yeast. Set aside for a few minutes until the yeast starts foaming.
Sift the flour and salt in the bowl of the stand mixer. Turn on the stand mixer on the lowest speed and gently pour 2 tablespoons of extra virgin olive oil and the water and yeast mixture. Keep mixing until all the ingredients are well combined and the dough has some elasticity when stretched.
Lightly coat the baking sheet with extra virgin olive oil and spread the dough. Cover loosely with plastic wrap and let it stand for an hour until it rests and rises.
Heat the oven to 435F (230C).
Sprinkle some flour on your working surface. Fold the dough a couple of times and roll it out to a rectangular shape (approx. the same proportions as the baking sheet). Using a dough scrapper cut fine strips of dough, stretch them a little bit and place them on a baking sheet lined with parchment paper.
Bake in a hot oven for 15 minutes or until golden.
You can serve the grissini with dips for appetizers or with a green crisp salad for some added crunch.
Options: You can drizzle a little of olive oil on the breadsticks before baking them and bake them "naked" or add a little bit of spices, sesame seeds, poppy seeds or herbs on the grissini before baking. It will give you a nice variety and gorgeous options to display on your table. It presents well when entertaining, for cocktail hour, it comes handy for dips and just like that. Because we all need to munch on a breadstick or two.