-
Active Time
40 min
-
Total Time
3 hr
Far from being little more than crisp vehicles for theprosciutto, these have the flavor of a freshly baked olive-oil bread.
Ingredients
Makes about 32 long thin breadsticks
Step 1
Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Step 2
Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
Step 3
Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
Step 4
Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
Step 5
Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.
•Grissinican be made 5 days ahead and kept in an airtight container at room temperature.
Leave a Review
Reviews (4)
Back to TopSo these are pretty tasty, though as mentioned by previous reviewers, the proportions of the ingredients seem to be a bit off. I cut the water by 1/4 cup and added an extra 1/4 cup of all-purpose flour (used instead of 00, which isn't available where I live). I also rolled the grissini out only to 12-13 inches and baked them for only 27 minutes--I wanted them to be still a touch chewy on the inside, with still a nice crust. Shaping the breadsticks is a bit labor-intensive, but it goes faster if you roll them between your palms and let gravity help you stretch them out.
sitagaki
1/17/2016
These are great! I've made them twice. After reading the really helpful review about the amount of water I made them with 1/2 cup less water the first time and wasn't thrilled with the resulting dough. The breadsticks turned out fine but the dough was much stiffer than I expected and made it hard to roll out. The second time I used 1 1/4 cups water and added 1/4 cup of each flour, worked perfect, just what I was expecting. I will be making these again and again, thanks Holly!!
sheilan
Bellevue WA
9/8/2013
This recipe calls for too much water but it is still a good recipe. I am forgiving, I suppose, because I have worked in restaurant kitchens that submitted recipes to magazines and somehow amounts changed. It happens. When I found this recipe I was on the quest for a grissini recipe (I had never made them before) with semolina. I have many years of bread making experience so I was undaunted by the review that indicated that the dough was too wet. I added an extra 1/4 cup of semolina flour, an extra 1/2 cup of OO flour (you can use all purpose) and 1/2 cup of rice flour. Alternately, just start with 1 cup of water and you should be fine. I would however use less salt because 2 tsp would retard the yeast in such a small recipe - that is a lot of salt for this amount of dough. Sprinkle a bit of salt on the outside before they go in the oven. I sprayed them with a water bottle and sprinkled various seeds and sea salt on top. So, all in all, I give the recipe a high rating for personal reasons. With more flour, it worked fine for me and the bread sticks were delicious. It was the recipe that got me making grissini and now I have a great recipe. So add less water and salt. Trust me - they will be delicious!
jmmacgregor
San Diego
1/22/2012
This dough is much too sticky -- it's impossible to roll out the grissini.
Anonymous
11/18/2007
