Grissini Torinesi (italian Breadsticks)

Recipe by Poppy
READY IN: 30mins
YIELD: 40 sticks




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