Recipe by Fernanda Giamello / Photography by Joann Pai

Grissini are crunchy, slender breadsticks that make an appearance on most restaurant and aperitivo tables around Italy. Though their shape and name changes as you travel throughout the country, the history of grissini is linked to Turin, the capital of the Piemonte. And while only a few ingredients are needed to make grissini, most Italians choose to purchase them instead of baking at home. But they are incredibly satisfying to make, so in honor of Fernanda’s dad’s philosophy, why buy what you can bake at home?

Makes 54 to 60 breadsticks
  • 5¾ cups plus 3 tablespoons (754 grams) bread flour
  • 1⅔ cups (400 grams) water, room temperature (70°F/21°C)
  • 3¼ teaspoons (10 grams) active dry yeast
  • 1 teaspoon (4 grams) granulated sugar
  • ⅓ cup plus 1 teaspoon (80 grams) extra-virgin olive oil
  • 2½ teaspoons (15 grams) fine sea salt
  • Corn flour or plain cornmeal, for dusting
  1. In a large bowl, combine flour and 1⅔ cups (400 grams) water. Let stand for 15 minutes. Add yeast and sugar; knead until combined. Add oil and salt; knead until a soft, elastic, smooth dough forms, 5 to 7 minutes. Cover dough in bowl; let stand at room temperature for at least 10 hours.
  2. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  3. Punch down dough; let stand for 10 minutes. On a very lightly corn flour or cornmeal dusted surface, divide dough into small strips (about 0.75 ounces or 21 grams each). Roll into about 15-inch ropes; holding ropes from both ends, shake dough up and down in cornmeal or corn flour to help lengthen. Place 1 inch apart on prepared pans.
  4. Bake, one batch at a time, until golden, 10 to 15 minutes. Let cool completely. Store in a bread bag or airtight container for several days.


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