Serves 21
120 min
Grissini Torinesi
Recipe GLPR6e7c924d75f098
Traditional Italian breadsticks from Turin with a crispy, crunchy texture. These slender, elongated sticks are made from a simple dough of flour, water, yeast, and olive oil, then rolled thin, cut into strips, and baked until golden and snappy. Perfect for serving alongside soup, salad, or as an appetizer.
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Ingredients
1¾ teaspoons Active dry yeast
1 tablespoon Malt syrup
1¼ cups Warm water
2 tablespoons Olive oil
3¾ cups All-purpose flour
1½ teaspoons Salt
½ cup Semolina flour
Directions
In a small bowl, combine the warm water with malt syrup and stir until the syrup is dissolved. Sprinkle the active dry yeast over the mixture and let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center of the dry mixture.
Pour the yeast mixture into the well along with the olive oil. Gradually incorporate the dry ingredients into the wet ingredients, mixing until a shaggy dough forms.
Knead the dough on a lightly floured surface for 10-12 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 60-90 minutes until roughly doubled in size.
Preheat your oven to 400°F (200°C). Divide the risen dough into 21 equal pieces. Working with one piece at a time, gently stretch and roll it on a semolina-dusted surface into a thin stick about 10-12 inches long and 1/2 inch wide.
Place each grissino (breadstick) on a parchment-lined baking sheet, spacing them about 1/2 inch apart. Lightly brush the surface of each stick with olive oil if desired.
Bake for 20-25 minutes until the breadsticks are golden brown and very crispy throughout. They should snap easily when bent.
Transfer the grissini to a wire rack to cool completely. They will continue to crisp as they cool. Store in an airtight container for up to one week.
