Thin and crunchy Sun-Dried Tomato Grissini bring tangy tomato pieces and subtle olive oil richness to homemade Italian breadsticks, ideal for serving with cheeses, olives, and dips.
Originally from Turin, in northern Italy, grissini remain a popular addition to Italian restaurant tables and antipasto platters. Traditional versions include hand-rolled rubatà and long, thin grissini stirati. My Grissini Torinesi recipe follows the traditional hand-stretched style.
Sun-dried tomatoes add a tangy, savoury twist to these classic breadsticks. Finely chopped tomatoes give each bite extra flavour, and the combination of butter and extra virgin olive oil adds a gentle richness. Their crisp texture makes them a great alternative to crackers for appetisers.
Serve them with cured meats, cheeses and olives, or pair them with my Sun-Dried Tomato Hummus. My Olive Breadsticks offer another savoury option for your next antipasto platter.
Reasons to Make Sun-Dried Tomato Grissini
- Completely cooled breadsticks can retain their crunch for several days when stored properly.
- One batch pairs well with several appetisers, including dips, cheeses and Italian cold cuts.
- Homemade grissini offer a practical way to use sun-dried tomatoes already sitting in your pantry.
Key Ingredients for Sun-Dried Tomato Grissini
All-Purpose Flour
All-purpose flour gives the breadsticks their structure and helps the dough hold its shape. Kneading develops the gluten, making the dough easier to stretch into long, thin strips.
Sun-Dried Tomatoes
Sun-dried tomatoes add a rich, tangy flavour and chewy pieces throughout the breadsticks. Chop them finely and drain them well to prevent excess oil from affecting the dough.
Active Dry Yeast
Active dry yeast helps the dough rise and develop a lighter texture. Mix it with lukewarm water and sugar, then wait until frothy before adding it to the flour.
Extra Virgin Olive Oil
Extra virgin olive oil adds flavour and helps keep the dough pliable. Brush some over the surface before the dough rises to prevent it from drying out.
Butter
Melted butter adds richness and contributes to the breadsticks’ texture. Let it cool slightly before mixing it into the dough to avoid exposing the yeast to excessive heat.
Durum Wheat Flour
Durum wheat flour adds a slightly coarse coating to the dough before rising. It helps prevent sticking and gives the breadsticks a lightly textured surface.
Find the complete list with measurements in the recipe card below.
How to Make Sun-Dried Tomato Grissini
Prepare the Dough
Step 1: In a measuring jug, mix the lukewarm water, sugar, and active dry yeast. Set aside for 5 minutes until frothy.
Step 2: Place the all-purpose flour in the bowl of a stand mixer fitted with a dough hook. Mix on low speed and gradually add the yeast mixture, melted butter, and extra virgin olive oil.
Step 3: Increase the mixer speed to medium and knead for 2 minutes.
Step 4: Add the salt and continue kneading for another 8 minutes.
Step 5: Add the finely chopped, well-drained sun-dried tomatoes. Knead for another 2 minutes until evenly incorporated into the dough.
Step 6: Shape the dough into a rectangle approximately 2 cm – ¾ inch thick, with the shorter side measuring about 10 cm – 4 inches.
Shape and Bake the Grissini
Step 1: Brush the top of the dough with olive oil and dust with durum wheat flour.
Step 2: Cover with a clean tea towel and leave to rise for 2 hours.
Step 3: Once the dough rises, use a sharp knife to cut it into thin strips along its shorter side.
Step 4: Gently pull each strip from the centre to form long breadsticks.
Step 5: Arrange the grissini on a baking tray lined with baking paper. Bake at 200°C – 390°F for 15–20 minutes, or until golden brown.
Step 6: Allow the breadsticks to cool completely before serving.
Frequently Asked Questions
Yes. Knead the dough by hand on a clean work surface until smooth and elastic. Add the finely chopped sun-dried tomatoes towards the end of kneading and continue until evenly distributed throughout the dough.
Thick breadsticks or insufficient baking can leave the centres soft. Stretch the dough into thin strips of similar thickness, bake until golden brown, and allow the grissini to cool completely before serving.
Yes. Oil-packed sun-dried tomatoes work well in this recipe. Drain them thoroughly and chop them finely before adding them to the dough to avoid excess oil.
The two-hour rise gives the yeast time to ferment the dough and produce gas, which helps develop its internal structure. After rising, cut the dough into strips and stretch them into breadsticks.
No. This recipe uses the traditional grissini stirati technique. Cut the risen dough into strips and gently stretch each one by hand rather than rolling it into a cylinder.
Extra Help from the Kitchen
Choose Soft Sun-Dried Tomatoes – Pliable tomatoes mix into the dough more easily than tough, leathery ones. They also provide a pleasant chew without leaving hard pieces in the baked breadsticks.
Rest the Dough Before Stretching – If the strips shrink back or resist stretching, cover them and wait 5–10 minutes. The gluten will relax, making the dough easier to lengthen without tearing.
Work with a Few Strips at a Time – Keep the remaining dough covered as you shape each breadstick. This prevents the surface from drying out and helps the strips stretch more easily.
Leave Space Between Breadsticks – Arrange the strips slightly apart on the baking tray. This allows them to bake evenly and develop a crisp texture without sticking together.
Choose a Warm Spot for Rising – Cool temperatures can slow yeast activity. Keep the covered dough in a warm, draught-free area to encourage a steady rise and make shaping easier.
Variations and Twists
Mix in Fresh Rosemary – Incorporate finely chopped rosemary into the dough with the sun-dried tomatoes. Its herbal aroma complements the tomatoes and olive oil.
Sprinkle with Sesame Seeds – Brush the shaped breadsticks with olive oil and sprinkle with sesame seeds before baking for a nutty flavour and extra crunch.
Top with Poppy Seeds – Lightly brush the shaped breadsticks with olive oil and scatter poppy seeds over them before baking for a mild nutty flavour and speckled finish.
Season with Chilli Flakes – Mix a pinch of dried chilli flakes into the dough for gentle heat that complements the sun-dried tomatoes.
Storage and Shelf Life
Store the completely cooled grissini in an airtight container at room temperature for 3–4 days. Keep them in a cool, dry place to preserve their crunch.
For longer storage, freeze the breadsticks in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
To restore their crunch, arrange the breadsticks on a baking tray and heat at 150°C – 300°F for 5–6 minutes. Allow them to cool before serving. Avoid the microwave, which can soften their texture.
More Italian Recipes to Try
- Taralli
- Focaccia di Recco
- Schiacciata
- Matarocco (Sicilian Tomato Pesto)
- Bruschetta with Eggplant and Matarocco
Sun-Dried Tomato Grissini Recipe
Ingredients
- 500 g – 4 cups all-purpose flour
- 250 ml – 1 cup lukewarm water
- 1 tsp sugar
- 2 g – ⅔ tsp active dry yeast
- 20 g – 1 ½ tbsp butter – melted
- 2 tbsp extra virgin olive oil, plus extra for brushing
- ¼ tsp salt
- 4 tbsp sun-dried tomatoes – finely chopped and well drained
Instructions
Prepare the Dough
- In a measuring jug, mix the lukewarm water, sugar, and active dry yeast. Set aside for 5 minutes until frothy.
- Place the all-purpose flour in the bowl of a stand mixer fitted with a dough hook. Mix on low speed and gradually add the yeast mixture, melted butter, and extra virgin olive oil.
- Increase the mixer speed to medium and knead for 2 minutes.
- Add the salt and continue kneading for another 8 minutes.
- Add the finely chopped, well-drained sun-dried tomatoes. Knead for another 2 minutes until evenly incorporated into the dough.
- Shape the dough into a rectangle approximately 2 cm – ¾ inch thick, with the shorter side measuring about 10 cm – 4 inches.
Shape and Bake the Grissini
- Brush the top of the dough with olive oil and dust with durum wheat flour.
- Cover with a clean tea towel and leave to rise for 2 hours.
- Once the dough rises, use a sharp knife to cut it into thin strips along its shorter side.
- Gently pull each strip from the centre to form long breadsticks.
- Arrange the grissini on a baking tray lined with baking paper. Bake at 200°C – 390°F for 15–20 minutes, or until golden brown.
- Allow the breadsticks to cool completely before serving.
Notes
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