a homemade touch {recipe: grissini}



i love that dinner item that really gives a personal touch to your dinner.

have people over for burgers and throw a bag of sweet potto fries in the oven, but make your own garlic aioli, or bring a regular salad to dinner and make your own dressing.

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)


  1. Sprinkle yeast over 1 T.  warm water and let sit five minutes.
  2. Combine the flour, yeast mixture, and salt in the bowl of a large food processor. Pulse a few times to combine.
  3. Combine the 7 oz. water and olive oil in a liquid measuring cup.
  4. With the processor running, add the liquid to the dry ingredients in a steady stream.
  5. Process until the dough is smooth and elastic, about 90 seconds.
  6. 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.
  7. Preheat the oven to 350F.
  8. Line a large baking sheet with parchment paper.
  9. 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.
  10. On a floured counter, roll the dough out into a rectangle about 12 x 8 inches.
  11. Cut the dough into 16 strips of equal width. A pizza cutter works very well for this.
  12. Fold each strip over on itself.
  13. 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.
  14. Place the snakes evenly spaced across the width of the parchment-lined baking sheet.
  15. Lightly spray or brush the grissini with olive oil and sprinkle on the topping.
  16. Bake at 350F for 25 – 30 minutes, until golden brown.
  17. Cool on a wire rack.



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