Grissini are Italian breadsticks from Piedmont, famous worldwide. If you know how to handle yeast, they are not a challenge to make and a delightful treat to enjoy.
4 cups flour
50g/ 1.7oz. yeast
1 tsp. sugar
1 – 1 ¼ cup water
½ cup olive oil
1 tsp. salt
In a pot, dissolve the yeast in ½ cup warm water; then add sugar and ¼ cup of the flour. Stir to combine, cover and leave it in a warm place to prove, for about 30 minutes.
In a bowl of a dough-hook-mixer combine the flour with salt. Then add the proved yeast and oil. Beat to combine, adding more warm water (about 1 cup) until the dough holds together. Knead with the mixer until elastic and soft.
On a wooden board spread the dough into a long rectangle, about 20cm/8in wide and ½ cm/ ¼ in thick. Brush some olive oil on top, cover with plastic wrap and then cover with kitchen cloth.
Place it a warm place and let the dough rise for about 1 hour, until about doubled.
Preheat the oven to 200°C/390°F. Line an oven rack with parchment paper.
With a sharp knife cut thin strips out of the dough then stretch with your hands to form the Grissini. Coat in sea salt, poppy seeds, sesame seeds or leave them plain, like they do in Piedmont.
Arrange on the lined rack and bake for about 20 minutes until just slightly colored.