Grissini Torinesi (italian Breadsticks)

From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar. These famous Italian breadsticks are served with an antipasto or an appetizer.

• Ready In: 30 mins
• Yields: 40 sticks

Ingredients

• 2  teaspoons dry yeast
• 1  cup water, plus
• 2  tablespoons water
• 1  teaspoon  malt extract
• 3 1⁄2 cups unbleached flour, sifted (500g)
• 2  teaspoons salt
• 3  tablespoons olive oil
• 2  tablespoons semolina

• egg glaze

• 1  egg yolk
• 1  tablespoon water
•  sesame seeds, for topping

Directions

1. Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
2. Leave for 5 minutes, then add the malt extract; stir to dissolve.
3. Mix the flour and the salt in a large bowl,.
4. Make a well in the center and pour in the dissolved yeast and the olive oil.
5. Use a wooden spoon to draw in the flour from the sides.
6. Stir in the remaining water, as needed, to form a firm, sticky dough.
7. Turn the dough out onto a well-floured work surface.
8. Knead the dough until smooth and elastic, about 10 minutes.
9. Cover with a dish towel and let rest for 10 minutes.
10. Knead the dough for 10 minutes more.
11. Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
12. Cover with a dish towel; let rest for 10 minutes.
13. Lightly oil two baking sheets and sprinkle them with semolina.
14. Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
15. Stretch each strip until it is 10in (25cm) long.
16. Place the strips, about 1/2in (1cm) apart, on the baking sheets.
17. Brush the strips with the egg glaze and sprinkle with sesame seeds.
18. Bake in the preheated oven for 15-20 minutes.
19. Transfer the sticks onto a wire rack, then let cool.