Rustic Grissini Sticks (Italian Breadsticks)
Rustic appetiser bread sticks too accompany aperitivi and cheese and cold meat appetisers
Equipment
- 1 small bowl
- 1 large bowl
- oven, pre-heated 200°C
Ingredients
- 1 tsp instant dried yeast
- 1 tbsp extra virgin olive oil
- 60 gr Parmesan cheese, finely grated
- 1 pinch sugar
- 250 gr bread flour (white strong flour '00')
- 1 tsp sea salt
- 2 cloves garlic (fresh, finely chopped)
Instructions
Preparing the dough
- Fill a small bowl with 2/3 cup warm water. Stir in the yeast and sugar until the sugar dissolves, then leave to stand for 10 minutes, or until foamy.
- In a large bowl, add the bread flour, grated cheese, seasalt, herbs and garlic.Stir in the olive oil. Mix well, then pour in the yeast mixture and gently stir until a dough forms.
- On a lightly floured surface, knead the dough for 5 minutes, or until smooth and elastic. Form the dough into a rough ball.
- Grease a large bowl with oil and transfer the dough to the bowl. Coat the dough in the oil by turning it over in the bowl. Cover with a damp towel and leave to rise in a warm place for 1 hour, or until the dough has doubled in size.
- Pre-heat oven to 200°C and line a large baking tray with non-stick baking paper.
Making the bread-sticks
- Punch down the dough and turn it out onto a floured work surface. Cut dough in half and roll out one of the halves to form a 8′′ x 6′′ rectangle.
- Cut into thin strips and gently roll each strip to form sticks about 9′′ long. Place onto a prepared baking tray. Repeat with the other half of the dough.
- Sprinkle with additional seasalt, then bake for 15-20 minutes, or until crisp and golden, turning the tray halfway through to ensure sticks are evenly cooked.
Notes
Serve as an appetizer with cheeses, cold meats, or with a classic Aperol Spritz.
Serve with a classic Italian soup such as Italian Wedding Soup. Find the recipe here. Classic Italian Wedding Soup.
