May 22, 2020May 6, 2021

Grissini, or breadsticks, are a fun and easy addition to the snack tray. Make a batch and dip them into hummus. Or, wrap in prosciutto for an Italian-style appetizer. Vary the toppings depending on preference, or what you’ve got in your kitchen. Don’t forget to serve them in a jar or vase so they look like a delicious bouquet of flowers!

Yield: About 12 grissini
Preparation Time: About 2 ½ hours
Baking Time: About 15 minutes at 425 F

Digging Around

This recipe uses yeast – what is yeast?
What conditions does yeast need to survive and grow?

INGREDIENT LIST

Bread dough:

1 tsp. (5ml) active dry yeast
½ cup plus 2 Tbsp. lukewarm water (175ml)
1 Tbsp. (15ml) olive oil
1 cup (250ml) all purpose flour
½ cup (125ml) whole wheat flour
¼ tsp. (1ml) salt

Possible Toppings:

Poppy seeds
Sesame seeds
Chopped fresh rosemary or thyme

Cornmeal, for the baking tray (or parchment paper)

EQUIPMENT LIST

Liquid measuring cup
Measuring cups and spoons
Large bowl
Plastic wrap, or a tea towel
2 baking sheets
Small sharp knife or a pizza cutter
Cooling rack

METHOD

Measure lukewarm water. Dissolve the yeast in the water. Add the olive oil and stir.
Measure the flours and put in large bowl. Combine together and make a well in the flour.
Sprinkle the salt around the edge of the flour.
Pour the water and yeast in the well. Mix the liquid with the flour until a dough starts to form.
Put dough onto a lightly floured work surface.
Knead about 10 minutes, until the dough is soft and smooth. Add a little more flour if necessary.
Put a few drops of oil in clean bowl.
Put the ball of dough into the bowl, smooth side down. Swish it around, turn it over and put it back in the bowl. Cover the bowl with plastic wrap or clean tea towel and put it in a warm place to rise for about an hour or until double in size.
Prepare two baking sheets by sprinkling with cornmeal or lining with parchment paper. Turn on the oven to 425 F (a hot oven!).
Once risen, remove the dough from the bowl and flatten into a rectangle on a cutting board.
Using a knife or a pizza cutter, cut the dough into 3 cm wide strips. To do this, cut dough in half then half again so you have 4 equal-sized pieces. Cut each quarter into 3 equal-sized pieces and you will have 12 pieces of dough.
Cover the dough with plastic wrap or tea towel. One by one, start rolling each piece out, placing your flattened hands in the centre of the dough and moving them slowly outward, rolling as you go. Try to keep the thickness of the rolls as even as possible. When each grissini is nearly the size you want it to be, roll each in chopped herbs, poppy seeds or sesame seeds.
When each roll is the width of your finger and as long as the width of your baking sheet, let it hang from one hand for a few seconds to keep its length, because it will want to shrink back. Place on the prepared baking sheets, leaving a space between each grissini.
When all the grissini are rolled out, cover with plastic wrap or tea towel and let rest and rise again for 10 minutes.
Have an adult place the grissini in the oven. Bake for about 15 minutes, or until they are nicely browned.
Have and adult remove them from the oven and cool on a cooling rack.
Serve in a tall glass on the table, like flowers!