Italian Grissini Recipe ( Italian breadstick)
Italian Grissini Recipe is a thin, crispy Italian breadsticks that originated in the Piedmont region, particularly in Turin. This recipe requires simple ingredients such as flour, water, yeast, and salt, and are known for their delightful crunch and versatility.
Italian Grissini recipe, the iconic Italian breadsticks, originated in the region of Piemonte, specifically in the city of Turin, in the 14th century.
They were said to have been created for the Duke of Savoy, who had dietary issues and required a light, easily digestible snack. Bakers devised these slender, crispy sticks that were palatable and ideal for dipping. Over time, grissini transcended its humble beginnings, becoming a beloved appetizer served in Italian restaurants and enjoyed worldwide. Today, they come in various flavors and styles, retaining their place as a cherished part of Italian culinary tradition.
Italian Grissini Often served as an appetizer, snack, or accompaniment to soups and salads, grissini can be flavored with herbs, sesame seeds, or other toppings for added taste. Their history dates back to the late 19th century, and they have since become a beloved staple in Italian cuisine and beyond.
What are the ingredients for Italian grissini recipe?
- 2 cups bread flour, plus extra for dusting
- 3/4 cup water
- 1 tsp active dry yeast
- 1 1/2 tsp salt
- 2 tsp. extra virgin olive oil, plus more for greasing and topping
- Semolina flour or corn flour for dusting
***Toppings! Zaatar, Chopped rosemary, and sesame seeds are great.
How to make Italian grissini recipe:
- First, Place the bread flour in a large mixing bowl. In a cup, stir the yeast into the water until it dissolves. Pour this into the flour and mix with a wooden spoon.
Second, When you dampen the flour, add the salt and continue to mix. Once the dough forms, transfer it onto a clean work surface. Spread it slightly flat, then drizzle 2 tsp. of olive oil on top. Fold the oil in and begin kneading by hand for about 5 minutes.
- Third, Form it into a ball and place a mixing bowl over it. Let the dough rest for 10 minutes. After 10 minutes, scrape the mixture off the counter and fold it several times. Pick it up, fold it in half on itself, then turn it 90 degrees and repeat. Fold the dough about 6-8 times.
- Fourth, Place the dough into a mixing bowl, cover it with plastic wrap, and let rise at room temperature for 1 – 1 1/2 hours or until it has doubled in size.
- Fifth, Lightly dust a large work surface with bread flour and transfer the dough into the center. Use a rolling pin to roll the dough out into a large rectangle. Lightly dust the dough with flour if it’s sticky, but try to use as little as possible. Cover the dough with plastic wrap and let it rise for one more hour.
- Sixth, After the dough doubles in size, brush the entire surface of the dough with olive oil and cover it with the toppings of your choice. Use a bench scraper or knife to cut the dough into thin strips, about 1/2 inch wide.
- Seventh, Spread some semolina flour in front of you. Take one piece of dough, hold it in the air, and gently twist the ends several times. Brush the dough through the semolina flour once before placing the breadstick on a parchment-lined baking sheet.
- Finally, Repeat until all of the dough forms into breadsticks and is arranged on baking sheets (you will likely need several sheets). Bake for 15-20 minutes or until golden and crunchy!
frequently asked questions
Here are some frequently asked questions about Italian grissini recipe:
What are Italian grissini?
Grissini are thin, crispy breadsticks originating from Italy, often served as an appetizer or snack.
How is Italian grissini recipe made?
They are typically made from flour, water, yeast, and salt, and can be flavored with various herbs and spices.
Are grissini gluten-free?
Traditional grissini contain wheat flour, but there are gluten-free versions available made from alternative flour.
How do you store grissini?
store it in an airtight container at room temperature to maintain their crispness.
What do you serve with grissini?
Grissini pairs well with dips, cheeses, and cured meats, or can be enjoyed plain as a crunchy snack.
Italian Grissini Recipe ( Italian breadstick)
Course: Baking, Bread, Recipes, Snacks/AppetizersCuisine: ItalianDifficulty: medium24
servings45
minutes15
minutes300
kcal2
hours3
hoursIngredients
2 cups bread flour, plus extra for dusting
1 tsp active dry yeast
3/4 cup water
1 1/2 tsp salt
2 tsp. extra virgin olive oil, plus more for greasing and topping
Semolina flour or corn flour for dusting
***Toppings! Zaatar, Chopped rosemary, and sesame seeds are great.
Directions
- Place the bread flour in a large mixing bowl. In a cup, stir the yeast into the water until it dissolves. Pour this into the flour and mix with a wooden spoon.
- When you dampen the flour, add the salt and continue to mix. Once the dough forms, transfer it onto a clean work surface. Spread it slightly flat, then drizzle 2 tsp. of olive oil on top. Fold the oil in and begin kneading by hand for about 5 minutes.
- Form it into a ball and place a mixing bowl over it. Let the dough rest for 10 minute
- After 10 minutes, scrape the mixture off the counter and fold it several times. Pick it up, fold it in half on itself, then turn it 90 degrees and repeat. Fold the dough about 6-8 times.
- Place the dough into a mixing bowl, cover with plastic wrap, and let rise at room temperature for 1 – 1 1/2 hours or until it has doubled in size.
- Lightly dust a large work surface with bread flour and transfer the dough into the center. Use a rolling pin to roll the dough out into a large rectangle. Lightly dust the dough with flour if it’s sticky, but try to use as little as possible. Cover the dough with plastic wrap and let it rise for one more hour.
- After the dough is doubles in size, brush the entire surface of the dough with olive oil and cover it with the toppings of your choice. Use a bench scraper or knife to cut the dough into thin strips, about 1/2 inch wide.
- Spread some semolina flour in front of you. Take one piece of dough, hold it in the air, and gently twist the ends several times. Brush the dough through the semolina flour once before placing the breadstick on a parchment-lined baking sheet.
- Finally, Repeat until all of the dough forms into breadsticks and is arranged on baking sheets (you will likely need several sheets). Bake for 15-20 minutes or until golden and crunchy!