Grissinis are breadsticks which are crunchy, pencil-sized, rustic, and have an uneven experience which is derived from the hand-stretched process. They can be served in the form of an appetizer covered with thin slices of ham, you can also simply nibble on them as a snack. Also, you can shape it any way you want to, straight, twisted, thin or thick. The length of the breadsticks can be easily decided by the size of your oven on how large it is. If your oven is large, you can make very long sticks.
Read on for the recipe on how grissini is made.
- In an electric mixer bowl, add flour, water, extra virgin olive oil, barley malt, and salt.
- Knead it until the dough turns creamy.
- Dissolve dry yeast in 2 tablespoons of water.
- Add the year and water mixture and remaining salt. Mix it for about 20 minutes until it becomes a smooth dough.
- Put the dough to the worktop and cover it with a clean cloth for about 20 minutes.
- Spread plastic wrap on your worktop twice the size of the dough and brush it with extra virgin olive oil.
- Pat and spread the dough on the worktop in the form of a rectangle.
- Fold it twice to strengthen it.
- Then transfer the dough on the plastic wrap, brush it with extra virgin olive oil and cover it with the plastic wrap. Let it rise for 1 hour.
- Preheat the oven to 392 degrees.
- Use a parchment paper or a perforated baking trap for lining the baking sheet.
- Cut a half inch of dough from the shorter side of the rectangle.
- On the worktop, spread some durum wheat semolina and roll the stick in the semolina.
- With the help of your hands, stretch the sticks gently, beginning from the center and tugging towards the ends until it becomes equal to the length of the baking sheet you spread on your worktop.
- Do the same steps with the remaining dough, and do not forget to space the breadsticks at least 1 inch apart. They will rise a bit more when they are subject to the baking heat.
- Bake the Italian grissini for at least 14 to 15 minutes, and then shift them to a cooling rack in order to cool them. To get them more browned, you can turn them around in the last few minutes when the sticks are baking.
- Store the baked breadsticks in an airtight container.