Make extra of these hard to resist bread sticks. Serve them in baskets, or standing tall in a beautiful glass or ceramic jar with variety of dips. Serve any leftover grissini with a hearty soup of beautiful green salad.
- 2¼ cups water
- 1 Tbsp Compressed Yeast
- 4 Tbsp Extra-virgin olive oil plus extra for brushing the grissini
- 6¾ cups bread flour
- 2 tsp salt
Egg wash (1 large egg beaten with 2 Tbsp water)
- Sea Salt for sprinkling
- Sesame Seeds for Sprinkling
- Chopped Herbs such as Basil and Oregano
- Cornmeal, for dusting
- 1. Line sheet pans with parchment or dust with cornmeal.
- 2. Combine the water, yeast and oil until yeast is dissolved. Add the flour and salt. Mix the dough until smooth and elastic. Cover the bowl with plastic wrap and allow the dough to ferment until double in bulk, about 1 hour 15 minutes.
- 3. Fold over the dough, break it into 1½ oz pieces, and shape each piece into a ball. Place the balls on a parchment lined sheet pan and let proof for 1 hour.
- 4. Roll the balls into long, thin sticks. Place the sticks on the baking sheets, brush with olive oil or egg wash and top with desired seasoning. Pan-proof the grissini for 15 minutes.
- 5. Bake the grissini in a preheated 425F oven until crisp, 10-12 minutes.
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“Hors d’Oeuvre at Home”- with the Culinary Institute of America