Herby Grissini
Photo by Mark Weinberg
MAKES
about 40 crisp thin breadsticks
TAKES
Prep time: 3 hours 20 minutes
Cook time: 1 hour 10 minutes
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
Grissini are delicious thin, crispy breadsticks that are perfect for snacking on alone, with dips, alongside a meal, or as part of a cheese or charcuterie board. I load this version with lots of dried herbs, for a flavorful dough that still pairs beautifully with just about anything you feel like serving it with.
INGREDIENTS
390 g / 3 ¼ cups bread flour
82 g / ½ cup semolina flour, plus more for finishing
6 g / 2 teaspoons dried oregano
6 g / 1 ½ teaspoons fine sea salt
5 g / 1 ½ teaspoons instant dry yeast
3 g / 1 teaspoon garlic powder
2 g / ½ teaspoon dried thyme
2 g / ½ teaspoon dried rosemary
2 g / ½ teaspoon freshly ground black pepper
310 g / 1 ⅓ cups warm water (around 110°F / 45°C)
30 g / 2 tablespoons extra virgin olive oil, plus more for finishing
21 g / 1 tablespoon honey
More Baking Tips This Way:
METHOD
1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the bread flour, semolina flour, oregano, salt, yeast, garlic powder, thyme, rosemary, and black pepper to combine, about 15 seconds.
2. Add the water, olive oil, and honey and mix on low speed until the dough comes together around the dough hook, about 3 minutes. Raise speed to medium and mix until the dough is smooth, about 1 minute more.
3. Transfer the dough to a greased bowl and let rise until nearly doubled in size, 45 minutes to 1 hour 15 minutes.
4. Turn out the dough onto a work surface lightly sprinkled with semolina flour. Divide the dough into two even pieces (about 430 g each). Use your fingertips (it’s ok to use the help of a rolling pin too, if you wish) to press the dough into an even square about ¼ inch / 6 mm thick—use your hands to gently stretch the corners of the dough to help obtain roughly squared edges. While it doesn’t need to be precise, aim for a square about 10 x 10 inch / 25 x 25 cm. Use more semolina flour as needed while working.
5. Preheat the oven to 425°F / 220°C with the oven racks in the upper and lower thirds. Line two baking sheets with parchment paper.
6. Use a bench knife, pastry wheel, or sharp knife to cut the dough into ½ inch / 1 cm thick pieces. As you cut the strips, use your hands to hold them at both ends and gently stretch the breadsticks to about the length of the shorter end of the baking sheet (13 inch / 33 cm), placing them on the prepared baking sheets. The pieces can be quite close together (about ¼ inch / 6 mm), but they shouldn’t be touching. If desired, you can generously sprinkle the grissini with more semolina to give them a coarse exterior texture.
7. Repeat with the remaining dough, cutting breadsticks and stretching them. When all the grissini are on the baking sheets, brush the surface of each lightly with olive oil.
8. Transfer the grissini to the oven and bake until the breadsticks are very crisp and lightly golden, 16 to 20 minutes. Cool completely on the baking sheet before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
