Grissini (Italian Breadsticks)

Grissini have become very popular world-wide and there are plenty of varieties offered on the market, but they hardly compare to the fragrant crispness of home-made ones. Their irregular, gnarly shape and sun-burnt colour are the promise of something delicious. They look so inviting, they must be good for you!

They are far from complicated to make at home and they are a lovely activity to share with an inquisitive child,

Yesterday I kept my little boy home from kindy and together we rolled grissini, we baked them for 10 minutes and devoured them with Pecorino shavings.


400 gr (3 -1/4 cups) 00 flour (or plain)

50 gr  (1/4 cup) wholemeal flour (or spelt/rye)

1×7 gr  (1 1/2 tablespoons) sachet dry yeast

280 (1 -1/4 cup) ml lukewarm water

2 teaspoons salt

Extra virgin olive oil for drizzling

Rosemary or sesame seeds

How to

Dissolve yeast in water and set aside for 5 minutes.

Put th eflour into a large bowl, add the liquid and knead vigorously for 3-4  minutes. Add the salt and knead for another 4-5 minutes or until the dough is smooth and can be shaped into a silky ball.

Rest the dough , well covered with a tea towel for 20 minutes.

Take the dough stretch it with your hands to shape a rectangle, fold it into three then shape back into a ball. Leave to rest in an oiled bowl, covered with a tea towel for 1- 1/2 to 2 hours or until doubled in size.

Preheat your over to 200 C (390 F)

Take the dough, knock the air out, shape into a log and cut it into 20 pieces.

Roll each piece in a snake-like shape. Place them on a baking tray lined with baking paper, making sure you allow some room as they will rise a bit more whilst baking.

You can season and decorate them with sesame seeds, finely chopped rosemary and salt, or whatever takes your fancy.

Let them prove again for 20 minutes, and bake  until they look tanned and they smell irresistible!

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One Comment Add yours

  1. Peter T Morris says:

    This recipie ROCKS! Mixed seeds work beautifully with it as well, as does lightly crushed rock salt. A teaspoon of brown sugar or malt in the dough gives them a slight pretzel flavour if you want a touch of Germany. Perfect for breaking pieces off and scooping dip. Just as good on their own. These sticks are a show stopper at the beginning of any dinner or lunch party.
    Thanks Silvia
    Love it

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