Grissini – Italian Breadsticks

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast in the lukewarm water and leave about 5 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 8 minutes, until the dough is smooth.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 45 minutes in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 5
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Roll out the dough 5 mm thick and cut into thin, about 25 cm long strips.

   Rolling pinKnife
3. 7
   Roll each strip between your hands into a thin stick.
4. 8
   Arrange the sticks on a baking sheet lined with parchment paper.

   Baking sheetParchment paper
5. 9
   Sprinkle the sesame seeds on top.
6. 10
   Bake 15 minutes, until the sticks are golden and crisp.

   ⚙ BakingOvenBaking sheet

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.