RecipesSides

Easy and Rustic Grissini (Breadsticks)

by Micaela Harrasser

Grissini, breadsticks, are super common in Italy. Usually, you have them as a crunchy snack to quench your hunger, or you use them as vessel to enjoy spreads or salumi (fresh cuts) folded around them. This is a rustic version: super tick, delicious grissini with a pinch of spelt flour (because I love it aha).

I love how crunchy they are, and super tasty with the olive oil in the dough (and on the surface too…). You can also play around with different flours or ratios – just remember that different flours require different liquid amounts. For example, whole wheat flour absorbs more water than white flour. Also, whole wheat tends to be more crumbly and less chewy (not as good as developing gluten).

Can’t wait for you to try them, and to let me know which variants you’ve experimented with! 😉 Buon appetito!

[rating]

Easy and Rustic Grissini (Breadsticks)

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 3g honey
  • 160ml lukewarm water
  • 4g active dry yeast
  • 250g all purpose flour
  • 30g spelt flour
  • 28g Extra virgin olive oil
  • 7g fine sea salt

Instructions

  1. In a small bowl, add the lukewarm water, honey and yeast and mix well with a fork until you see bubbles forming. Let it sit on the table for a few minutes.
  2. Sieve the flours and place them with the salt on the counter (you can also do these steps in a stand mixer with the leaf followed by hook attachment).
  3. Add the water-yeast-honey mix to the four and incorporate.
  4. Add the oil and mix very well.
  5. Work the dough with your hands (or the hook attachment) for a few minutes, until you form a dough with a smooth surface, about 5 minutes.
  6. Let it rest on the counter, covered, for about 1h (or until doubled in size).
  7. Turn the oven on 200C.
  8. Flatten the dough with a rolling pin until roughly 1cm high.
  9. With a pasta cutter or a knife, cut stripes about 1cm wide.
  10. At this stage you can choose how long you want them - super long or cut them in half etc.
  11.  Transfer them onto a tray lined with baking paper/baking mat leaving some space between each others. You may need two trays.
  12. Cover them with some extra flour and place in the oven.
  13. If you are suing two trays: cook for about 20 minutes then swap the trays to ensure even cooking and golden crusty tops.
  14. Let them rest for a bit before serving!

Notes

Storage: you can store them at room temperature in the open air for 3-4 days, or for much longer in an airtight container.

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