Prep 2 hrs
Cook 10 mins
Grissini are breadsticks from the Turin area, traditionally made with wheat flour. This variation is from Gourmet magazine. Since it's an easy yeast bread to make and to transport, this is my standby for potlucks and picnics.
- 1 cup water, warm (105-110 F)
- 2 1⁄2 teaspoons active dry yeast (1 package, 1/4 oz.)
- 2 cups all-purpose flour
- 1 1⁄4 cups cornmeal
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon cayenne
- 1⁄4 cup olive oil
- olive oil (additional for brushing)
- 2 tablespoons kosher salt
- In a small bowl, sprinkle yeast over warm water. Let stand until foamy (about five minutes).
- In a large bowl, mix together flour, cornmeal, table salt and cayenne.
- Stir in yeast mixture and oil, until a dough forms.
- Turn out dough onto an unfloured surface and knead until smooth and elastic (8-10 minutes). There will be some "grit" in the texture due to the cornmeal, but the dough itself should be smooth.
- Collect the dough in a ball and transfer to an oiled bowl, rolling to coat the entire surface. Cover the bowl and let rise until doubled in size (about an hour).
- Preheat oven to 350°F.
- Punch down dough and turn onto unfloured surface. Roll portions of dough into 10-inch long sticks, 1/4 to 1/2 inch in diameter. (Smaller sticks will be crunchy throughout, larger sticks will have a bit of a crust and a softer interior.).
- Arrange about an inch apart on greased cookie sheets. Brush with olive oil and sprinkle with kosher salt.
- Bake until golden (10-12 minutes).