Grissini (Italian Breadsticks)

 

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Grissini

Yield: about 28-32 grissini

Ingredients

2.5 tsp (11 g/1 package) active dry yeast

1/2 tsp (less than 1 g) brown sugar

1.5 cups (375 ml) warm water (105-115 F/40-46 C)

3 tbsp (38 ml) extra light olive oil

1.5 tsp (13 g) salt

1 tsp (2 g) dried rosemary, crushed with mortar and pestle

1/2 cup (75 g) semolina flour, plus extra for sprinkling

3-3.5 cups (470-545 g) unbleached all purpose flour, plus extra as needed

Directions

1. In a small bowl, sprinkle the yeast and sugar over 1/2 cup (125 ml) of the water and stir to dissolve. Cover and let stand until foamy, about 10 minutes.

2. In a large bowl, combine the remaining 1 cup (250 ml) of water, the oil, salt, rosemary, semolina flour, and 1 cup (155 g) of the all purpose flour. Mix with a whisk until creamy, about 1 minute. Add the yeast mixture and 1 cup (155 g) of the all purpose flour and whisk until combined. Add the remaining all purpose flour, 1/2 cup (75 g) at a time and mix with a spatula until the dough gets too hard to mix by hand.

3. Turn out the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. Add all-purpose flour 1 tbsp at a time if the dough sticks.

4. Sprinkle your work surface with semolina flour. Pat the dough into a 14-by-8-inch (35-by-20-cm) rectangle. Brush the surface with oil. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 90 minutes.

5. Preheat to 375 F (190 C/gas mark 5). Line baking sheets with parchment paper and brush the paper with oil.

6. Rub the surface of the dough with a few tbsp of semolina flour. With a sharp knife, cut the dough into 4 equal portions. One at a time, cut each portion into 8 strips about 3/4 inch (2cm) thick . Pick up the end of each strip and stretch and roll to the width of a prepared sheet. Place the strips 1/2-inch (1 cm) apart on the sheets.

7. One at a time, place the sheets in the oven and bake until the breadsticks are lightly browned and crisp, 16-22 minutes. Transfer to racks to cool completely.

For Video Instructions, please check out my video How To Make Grissini - Italian Breadsticks!