Grissini is the Italian name for breadsticks, but when you see them called this in the UK it’s usually a good way to differentiate between the thinner style breadsticks to the chunkier ones we are used to. Personally I prefer my breadsticks thin and crispy, with a good crunch so that’s what this recipe is aimed at.
- 120g strong white flour
- 1/2 tsp salt
- 1/2 tsp fast-action yeast
- 1 tbsp Filippo Berio Extra Virgin Olive Oil
- 75ml lukewarm water
- Your choice of topping: Semolina, fennel, rosemary, poppy seeds, sea salt topping
- Put the flour, salt and yeast in a mixing bowl and stir together.
- Make a small well in the middle and add the water and Filippo Berio Extra Virgin Olive Oil.
- Mix with a fork or wooden spoon to bring together into a dough, use your hands to combine and then knead on a well floured board.
- Knead for five minutes until you have a nice, springy dough.
- Using the palm of your hand gently flatten the dough so that it's about 1.5cm thick in an oblong/rectangular shape.
- Using a sharp knife cut a piece of dough 1cm in width.
- Using your hands roll from the middle out, with even pressure to create a long thin grissini, then lightly roll in your herbs or seeds of choice.
- Place the grissini on a lightly oiled baking tray (use a little Filippo Berio Extra Virgin Olive Oil).
- Continue with the rest of the dough.
- Sprinkle sea salt on the breadsticks and then leave to rest for 10 - 15 minutes.
- Preheat the oven to 200C (fan). Bake the breadsticks for about 12 minutes (cooking time can vary depending on the thickness of the grissini and the type of oven). If you're unsure break one to see, but they are quite thin so also make sure they don't burn!
- Leave to cool before serving.