Grissini (Italian Breadsticks)
These iconic Italian breadsticks are very easy to make using this Italian breadsticks recipe and taste far better than anything you will get in a restaurant.
Makes: 20 breadsticks
  • 225 g (8 oz) strong white flour
  • 135 ml (4½ fl oz) lukewarm water
  • 2 tbsp extra virgin olive oil
  • 1½ tsp salt
  • 1½ tsp dried yeast
  • 1-2 tbsp grated parmesan cheese (optional)
  • Olive oil for brushing
  1. Mix the yeast with the water and leave for 10 minutes to allow the yeast to activate.
  2. Sift the flour and salt into a bowl. Make a well in the centre and add in the yeast/water and the olive oil. Mix to a soft, slightly sticky dough.
  3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. (Add the parmesan into the dough and knead it in if using)
  4. Roll the dough out to about 15cm x 20cm (6" x 8") on a floured surface. Brush with olive oil, cover and leave to double in bulk (about 1 hour).
  5. Cut the dough in half across the shorter length, then cut each half into 10 strips.
  6. Stretch and roll each piece of dough to about 30cm (12") long and place on a lightly oiled baking sheet.
  7. When the baking sheet is full brush each piece of dough with olive oil. Leave the baking sheet in a warm place, uncovered, for about 15 minutes for the dough to rise a little again.
  8. Bake the grissini at 200°C (392°F) for between 10 and 15 minutes until the grissini are slightly brown. Place on a wire rack to cool.
You'll probably need two baking sheets for the grissini.

The bread should crunch when you bite into it. If it doesn't, simply return the grissini to the oven for a few more minutes.

Apart from changing the herbs you can also roll the breadsticks in sesame seeds before baking. Delicious!