Grissini

Grissini

While in Rome I had the best grissini (breadsticks).  While grissini is typical of Turin they were on every restaurant table that I visited.  They really aren’t too difficult to make and are so much better than buying those packaged ones from the supermarket.  You can make them plain or sprinkle them with kosher salt, sesame seeds or any herbs you may like. 

INGREDIENTS

2 Cups Unbleached Flour (Plus More As Needed)

1 Tablespoon Olive Oil

1 Teaspoon Active Dry Yeast

3/4 Cup Warm Water (Not Hot Water)

Semolina Flour

1 Teaspoon Kosher Salt

Dissolve the yeast in the warm water.  In a large-size bowl combine flour, olive oil, kosher salt and yeast mixture.  Knead for at least 30 minutes. Divide dough into 12 pieces and let rest for 5 minutes. Form pieces into oblong rolls. Set them out on a damp surface, flatten them by hand, and let them rise for 1 hour. Preheat your oven to 400 degrees. Sprinkle a baking sheet with semolina flour. Cut dough into strips and set them out on the semolina. By hand, draw each out to at least 12 inches in length. Place in oven and bake for about 10 minutes until crisp and golden.  If you are going to sprinkle them with your favorite salt, sesame seeds or herbs do this right before baking.  Remove from oven and let cool.  Makes about 2 dozen depending on the size you make your grissini. 

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