Long crunchy sticks of bread better known as Grissini or Italian Breadsticks. These crispy sticks make the perfect appetizer, snack or serve with a bowl of soup or stew.
Prep Time5 minutesmins
Cook Time10 minutesmins
rising time1 hourhr30 minutesmins
Total Time15 minutesmins
Course: antipasto, Appetizer, Bread and Pizza, Snack
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 the 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 or plastic wrap. 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.
Notes
Instead of 1 teaspoon of active dry yeast use 3/4 teaspoon of active dry. Add it to the recipe the same way, the rising time will be quicker so keep your eye on the dough.The completely cooled breadsticks should be stored in an airtight container and kept at room temperature. They will keep for up to 5 days. I don’t recommend freezing them.