Bread-sticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy. Bread sticks can be flavoured with herbs, cheese, tomato puree, garlic etc. When flavoured, bread sticks add more flavour to soups. In fine dining restaurants, bread sticks are served with tossed salads, spaghetti etc. They can also be combined with ingredients like Prosciutto to form classical starters.
INSTRUCTION
Sift the flour and salt together into a warmed bowl. Stir in the yeast. Make a well in the center. Add the water and oil to the well and mix to form a soft dough.
Turn out the dough onto a lightly floured work surface and knead for 5 – 10 minutes, or until smooth and elastic. Put the dough in an oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 200’C / 400’F / Gas Mark 6. Lightly oil two baking trays.
Turn out the dough again and knead lightly. Roll out into a rectangle measuring 23 x 20 cm / 9 x 8 inches. Cut the dough into three strips, each 20 cm / 8 inches long, then cut each strip across into ten equal pieces.
Gently roll and stretch each piece of dough into a stick about 30 cm / 12 inches long, then brush with oil. Spread out the sesame seeds on a large shallow plate or tray. Roll each breadstick in the sesame seeds to coat, then space well apart on the prepared baking trays. Brush with oil. cover with a damp tea towel and leave to prove in a warm place for 15 minutes.
Bake the breadstick in the preheated oven for 10 minutes. Turn over and bake for further 5 – 10 minutes, until golden. Transfer to a wire rack and leave to cool.
INGREDIENTS
- 350 g / 12 oz Strong white flour, plus extra for dusting
- 1 1/2 tsp Salt
- 1 1/2 tsp Easy-blend dried yeast
- 200 ml / 7 oz Lukewarm water
- 3 tbsp Olive oil, plus extra for brushing
- Sesame seeds, for coating
Making & Baking 