Crispy Grissini

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?

2 hours

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?

  1. 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.
  2. Preheat oven to 190C. Line 2 baking trays with baking paper.
  3. 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.
  4. 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.

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