Grissini – Bread sticks

Grissini - Bread sticks

An easy recipe perfect for entertaining friends at home. It’s faster than bread and perfect for dip sauces such as Jerusalem artichoke humus, guacamole, humus or with a slice of prosciutto or some cheese. The first time I made these after a couple of hours they turned rubbery, so I made them again, with some slight modfifications and using the oven in the fan mode. The second time they came out perfectly and they were still crunchy after one day. I useed the sourdough starter and a bit of dry yeast, but if you prefer you can use only the dry yeast.

I made four types of grissini: plain, with rosemary, with black pepper and with sun-dried tomatoes. But you can sprinkle whatever you want on the top of them and shape them in any way. It is a relaxing and enjoyable recipe.


Ingredients for about 10:

100 g white bread flour
100 g 00 flour
1/2 cup of warm water
1 tablespoon sourdough starter
1/2 teaspoon dry yeast (or two teaspoons if you do not use the sourdough starter)
1 generous pinch of salt
1 tablespoon extra-virgin olive oil

for the topping:

extra-virgin olive oil
sea salt
fresh ground black pepper
sun dried tomatoes

Place the bread flour, sourdough starter, warm water, dry yeast and salt in a bowl and knead the mixture with your hands. Leave it to rise for at least one hour. Then, add the remaining flour and the olive oil and kneed until your dough is smooth and homogeneous. Place it in a bowl, brush the surface with olive oil and leave it to rest for one hour.

Take the dough and dive it in two halves. One half will be used with the dry tomatoes, so if you are not using them avoid this step. Take one half of the dough and mix 3 or 4 dried tomatoes chopped in small pieces kneading with your hands until they are well incorporated.

Divide the dough in small pieces, about 40 g each and roll them in the shape of a stick (or any other shape). Place the grissini on a tray previously dusted with flour. Cover with cling film to rise for 30 minutes. Preheat the oven to 200C.

Cook for 25 minutes, or until the grissini are pale brown on fan mode. Eat immediately or later.

This entry was posted in Antipasti, Bread, Vegetarian and tagged , , , . Bookmark the permalink.

One Response to Grissini – Bread sticks

  1. Pingback: Broad bean hummus |

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