Every trattoria or pizzeria in Italy has small packets of grissini on the table, ready for you to snack on while you are waiting your meal.
Originated in Turin, in the Piedmont region, this crispy breadsticks are perfect to be served with your antipasto, some prosciutto or simply served by themselves as little snack for your aperitivo.
INGREDIENTS (makes about 20)
250 gr flour 0
25 gr extra virgin olive oil
140 ml water, lukewarm
1/2 tsp honey
4 gr salt
2 g dry yeast
METHOD
Start by dissolving the dry yeast and the honey into the lukewarm water.
In a bowl of a mixer place the flour, oil and salt.
With the hook attached and over low speed, start adding the water a bit at the time. Keep kneading until you will have a smooth and uniform dough.
Cover the bowl with clean wrap and let it rise for 2-3 hours or until the dough doubled in size.
Once the proofing is done we can start rolling our grissini.
The cooking time will depend from the thickness of the grissini so try to have them of the same size.
Cut a small piece of dough and with your hands roll a long thin rood.
Place it in a lined baking tray and repeat with rest of the dough.
Bake them in a preheated oven at 200ºC for 25-30 minutes or until golden.
Let them completely cool off and serve.
