Add the lukewarm water and some of the olive oil and Knead about 5 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.
3
Cover and Let rise 30 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
4
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
⚙ 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.
5
Flour a work surface and roll out the dough 2 mm thick and cut into 1 cm wide and 20–25 cm long strips.
Rolling pinKnife
6
Arrange the sticks on a baking sheet.
Baking sheetParchment paper
7
Brush the sticks with the rest of the olive oil.
Pastry brush
8
Sprinkle the rosemary, sesame seeds and coarse salt on top.
9
Bake 12–15 minutes, until the grissini are crisp and turning golden.
⚙ BakingOvenBaking sheet
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
175calories
4 gprotein
24 gcarbs
7 gfat
● protein 9%● carbs 56%● fat 35%
Per serving (64 g), of 8 servings
For the Dough base · To assemble ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Sesame seeds: measured in tbsp in this recipe: 1 tbsp = 9 g · 573 kcal per 100 g · More about Sesame seeds →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Parchment paper · Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
