Long crunchy sticks of bread better known as Grissini or Italian Breadsticks. These crispy sticks make the perfect appetizer or serve with a bowl of soup or stew.
Grissini Italian Breadsticks
Grissini Italian BreadsticksThere are some foods in Italian that everyone knows about, so there is really no need to translate. Such as Pizza, Pasta and Prosciutto!
But other foods maybe the less known foods such as these crunchy Grissini I wasn’t sure about. And I knew everyone would know what a bread stick was. But did you also know that breadsticks really are Italian, they originated in Turin Italy.
The legend is, that back in 1679 the Court Doctor ordered the Court Baker to invent a type of bread to feed the future King Vittorio Amedeo II. He was very unhealthy and could not digest the soft inside of the bread.
And so the Grissini / Breadstick was invented. The success of these Breadsticks was extremely quick, probably because they were easier to digest than regular bread and because they could be kept long, in fact weeks without going bad.
Another interesting story is that a famous admire of these Breadsticks was Napoleon Bonaparte, it is said that he created at the beginning of the 19th century a bus service that ran between Turin and Paris.
That was or so they say, mainly dedicated to transporting what he called “Les Petits Batons de Turin”.
How to Make Breadstick Dough
Before I made this dough I did a little research on the best way to make dough rise, I noticed that some people let the dough sit for 5 minutes in slightly warm or tepid water, others add it to their flour and then add the liquid on top.
I discovered a post by Tom Lehmann “The Dough Doctor” that basically said that both these methods can have ill effects on the dough.
So I decided what the heck I’m going to try it his way! And it was a success, this is going to become my new way of making dough, simple and easy.
- In the bowl of your stand up mixer add the tepid water, salt and honey (or sugar or malt)
- then add the flour, on top add the yeast
- start to mix with the hook attachment for about 2 minutes then add the olive oil
- continue to mix for about 5-7 minutes until the dough is compact and elastic
You can make these plain or tasty with some rosemary or your favourite seeds. You can either lightly brush the dough before baking with a little olive oil and sprinkle the seeds on top or divide your dough in 2 or 3 parts and add the extras to the dough before rising.
More Yeast Dough Recipes you may Enjoy!
Panettone Italian Christmas Sweet Bread
Italian Breadsticks / Grissini are really tasty and crunchy, they make a delicious appetizer, serve with your favourite soup or stew or as my daughter loves, as an afternoon snack. Enjoy!
Grissini / Italian Breadsticks
Ingredients
- 1/2 cup + 1 tablespoon water (tepid)
- 1/2 teaspoon salt
- 1/2 teaspoon honey
- 1 3/4 cups + 1/2 tablespoon all purpose flour
- 1 teaspoon active dry yeast (not instant)
- 2 1/4 tablespoons olive oil
Instructions
- In the bowl of a standup mixer with the hook attachment add the water, salt and honey, then place the flour on top and add the yeast, mix on medium speed for 2 minutes, then add the olive oil and continue to mix for about 5-7 minutes or until you have a compact and elastic dough.
- Remove dough** to a flat surface and knead a few time to shape into a ball. Place in a slightly oiled bowl and cover with a clean tea towel. Place in a draft free warm area to rise. Let rise for approximately 90 minutes or doubled in bulk.
- Pre-heat oven to 425F (220C). Line 2 cookie sheets with parchment paper.
- Remove dough from the bowl and place on a lightly oil flat surface, shape into a flat rectangle shape and cut small pieces of dough. Stretch with your fingers to form long sticks. Place sticks** on prepared cookie sheets and bake for approximately 8-10 minutes or until golden. Let cool and serve. Enjoy.
** If you wish to add seeds or chopped rosemary to the dough than add it before the rising time. Gently knead into the dough and continue with the recipe.
**If you wish to add seeds or chopped rosemary before baking the breadsticks, then brush with a little olive oil and sprinkle with seeds or rosemary.
Nutrition
Shiyara Dassanayake says
Can I make this using instant yeast
Rosemary says
Hi Shiyara yes you can just be sure to use less instant yeast, for every teaspoon of active dry you should use 3/4 teaspoon of instant. And rising time will probably be shorter. Hope that helps.
Kate says
Made these for a baby shower on a charcuterie. Seasoned with italian and garlic and another batch with greek seasonings sprinkled with a little dill weed … both so yummy. I got a wonderful crunch outside with just a perfect bit of chewiness inside! I used a pizza wheel to cut my strips. Definitely worth making again and again, and perfect for entertaining! Thank you for sharing!
Rosemary says
Hi Kate, thanks so much, love the additions. Have a great weekend.
Stefanie Scaturchio says
i made these and they were very good. Can I ask you about the ” + 1/2 tablespoon flour.”..I don’t think I was that precise in measuring half a tablespoon as it doesn’t seem to me that it would make that much of a difference?? These were easy to make. Love all your recipes. I also have been making many from your new cookbook. So far, all of them have been very good. Thank you,
Rosemary says
Hi Stefanie, the reason for the 1/2 tablespoons or there abouts you see on Italian recipes are because they are usually from Italian friends or family that I get in grams, so I use a scale to measure it out and usually there are extra tablespoon or two. 🙂
Stefanie Scaturchio says
i made these today with sesame seeds and everyone loved them! Thanks for another great recipe.
Rosemary says
Hi Stefanie, thanks so much, so glad everyone enjoyed them. Have a wonderful Sunday.
Linda Ramirez says
I’m having such a good time with this site! I made these bread sticks, and they were perfect. My family loved them. Thanks so much, and keep up the good work.
Rosemary says
Hi Linda, thanks so much, glad you enjoyed them. Have a great Sunday.