Make these classic Italian bread sticks as a tasty gift. Give them on their own or combine with the Antipasto Jar (see page XX) for a fab present for a foodie friend.
How long will it take?
What’s the serving size?
Makes approximately 24
What do I need?
380 g plain or bread flour
1 tsp dry instant yeast
195 mL warm water
60 mL olive oil
30 g unsalted butter, melted and cooled slightly
1 ¼ tsp table salt
How do I make it?
Mix all ingredients on low speed using an electric mixer with the dough hook fitted, until well combined, about 2 minutes. Increase speed to medium and mix for a further 5 minutes, then cover bowl with clingfilm and set aside for 1 hour at room temperature.
Preheat oven to 190C. Line 2 baking trays with baking paper.
Divide dough into 24 pieces, each weighing approximately 25 grams. Roll each piece into a log about 25-centimetres long and ½-centimetre wide. Lay on baking trays, leaving room between each to allow for expansion when they bake.
Bake for 20 – 25 minutes or until lightly golden and crisp. Remove from oven and set aside to cool on a wire rack.
You can customise these by brushing with a little olive oil before baking and sprinkling with sesame seeds, poppy seeds, or Parmesan cheese.
If you’d prefer a shorter or thinner Grissini, roll them out to you desired size, remembering that they will expand a little during baking. Make sure you adjust the baking time if you make them thinner.
Grissini will keep for up to a week in an airtight container.