Grissini – Italian breadsticks

Votes: 53

It's unknown whether this bread brought relief to the young prince, but other bakers began copying the new creation, even competing with each other in its length. Today, grissini have found a permanent home on every Italian table. Italian breadsticks are served as an appetizer, sprinkled with any spices, herbs, or seeds.

Time: --
Complexity: easily
Quantity: 40 pcs.

Grissini are thin, crispy breadsticks originating from the Italian region of Piedmont. The story goes that in the 19th century, the first king of Italy, Victor Emmanuel II, ordered his court baker to bake a light, easily digestible bread for his son, who suffered from an indigestion problem. As a result, a breadstick called "ghersino" was served at the royal table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

Dry yeast - 2 teaspoons
Water (warm, about 40 C) – 1 glass
Sugar - 1 teaspoon
Flour – 3.5 cups
Salt - 2 teaspoons
Olive oil - 3 tablespoons
Semolina for dusting the pan

For the glaze:

Mix 1 egg yolk with 1 tablespoon of water

For sprinkling:

Chopped fresh rosemary
Coarse salt
Sesame seeds
Poppy seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, semolina, eggs, rosemary, sesame, poppy

Cooking the dish according to the recipe:

Dissolve yeast in 1/2 cup water, add sugar, and let sit for 5 minutes. The mixture should begin to bubble.
In a large bowl, combine flour and salt, pour in the dissolved yeast, and olive oil. Stir with a wooden spoon. Adjust the amount of water to form a ball of dough.

Transfer the dough to a floured work surface and knead for about 5 minutes until smooth and elastic. Cover with a towel and let rest for 10 minutes.
Knead the dough again thoroughly and roll it out into a rectangle measuring 20 x 40 cm and 7 mm thick. Cover with a towel and let it rest for 10 minutes.
Preheat oven to 200 degrees C.
Line two large baking sheets with parchment paper and sprinkle with semolina.
Cut the dough into 6 mm wide strips, place the Grissini pieces on a baking sheet at a distance of 1.5 cm from each other, brush with egg, sprinkle with one or more toppings.
Bake the Grissini for 15-20 minutes, until lightly golden. Cool.

Italian breadsticks can be stored for several weeks in an airtight container at room temperature. They can be easily reheated in the oven when serving again.