Making fresh Grissini shows your guests that you have worked very hard to make a memorable meal. Prior to baking they may be sprinkled with, poppy seeds, herbs, spices, cheeses, coarse salt, or sesame seeds.
They are perfect served with prosciutto, and antipasto. These bread sticks are very delicate and need to be handled with care.
A trick to great bread sticks is to let the dough prove slowly. When the dough has doubled in size, cut and stretch it into sticks by hand. If the dough is left too long, it can break when you’re trying to shape them. They are the baked until dry.
Serve before or with dinner. Wrap up a bunch of Grissini with a festive bow and stand on a place mat on your dining room table as a center piece. Beautiful.
You will need a stand mixer with a paddle attachment.
1 teaspoon active dry yeast
1 1/2 cups warm water (105-115°F)
1/2 tablespoon sugar
1 1/4 cups semolina flour
1 1/2 cups Italian "00" flour
2 teaspoons salt
1/3 cup extra-virgin olive oil
In the mixing bowl stir together the yeast, 1/4 cup of the warm water, and sugar. Let this mixture stand for 5 minutes or until bubbly about 5 minutes.
Once the yeast mixture is ready add the semolina flour, Italian "00" flour, salt, olive oil, and remaining 1 1/4 cups warm water. Turn mixer on low speed and mix until a very soft dough forms. If needed, mix in more "00" flour. Use just enough to prevent dough from sticking to sides of bowl.
Once the dough starts to form increase the mixer speed to medium. Continue to beat the dough, scraping down sides of bowl occasionally, until the dough is smooth and elastic. This should take about 5 minutes. The dough should be very soft.
Scrape dough into center of the bowl. Dust it with 2 tablespoons of additional "00" flour. Cover the bowl with warm damp kitchen towel and let dough rise in a warm, draft free place at room temperature until doubled, about 1 1/2 hours. I like to rest my dough on the top of my stove while the oven is preheating.
Preheat your oven to 350°F. Place the oven racks in upper and lower thirds of the oven.
Place parchment paper on 2 large baking sheets.
Punch down the dough and turn out onto a floured surface. Cut the dough in half keeping 1 half covered with plastic wrap. Cut the other half into 16 equal pieces and roll each piece into a 15 to 16 inch rope, 1/8 to 1/4 inch thick. If the dough is sticky lightly flour your hands. Place the ropes 1/2 inch apart on the prepared baking sheet. Proceed until all the pieces are shaped. Repeat with the other half of dough.
You may at this time sprinkle toppings onto your bread sticks prior to baking.
Place baking sheets in the oven. After 15 minutes move the top baking sheet onto the lower rack, and the lower baking sheet up to the top rack. Continue baking, until grissini are pale golden and crisp, 15 to 20 minutes more.
Place the Grissini breadsticks on a rack to cool.
Once cool transfer to airtight containers until ready to use. Store at room temperature.
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