i love that dinner item that really gives a personal touch to your dinner.
grissini are thin breadsticks made with a yeast dough. they are simple, but they’ll leave that homemade mark on a dinner salad or a bowl of pasta.
adapted from the Wild Yeast Blog
- 1 T. warm water
- 2 t. active dry yeast
- 2 1/2 c. flour
- 7 oz water at room temperature
- 1 t. salt
- 1 T. olive oil
- topping of your choice (I used coarse salt – you could also add coarsely-ground pepper or chopped fennel seed)
- Sprinkle yeast over 1 T. warm water and let sit five minutes.
- Combine the flour, yeast mixture, and salt in the bowl of a large food processor. Pulse a few times to combine.
- Combine the 7 oz. water and olive oil in a liquid measuring cup.
- With the processor running, add the liquid to the dry ingredients in a steady stream.
- Process until the dough is smooth and elastic, about 90 seconds.
- Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 – 2 hours.
- Preheat the oven to 350F.
- Line a large baking sheet with parchment paper.
- Divide the dough into tw0 equal pieces. The steps that follow will be repeated for each of the two pieces. Keep the piece you’re not working with covered.
- On a floured counter, roll the dough out into a rectangle about 12 x 8 inches.
- Cut the dough into 16 strips of equal width. A pizza cutter works very well for this.
- Fold each strip over on itself.
- On an unfloured surface, roll the strip into a long snake. Make it a bit longer than the length of your baking sheet, to allow for spring-back.
- Place the snakes evenly spaced across the width of the parchment-lined baking sheet.
- Lightly spray or brush the grissini with olive oil and sprinkle on the topping.
- Bake at 350F for 25 – 30 minutes, until golden brown.
- Cool on a wire rack.