Grissini Torinesi - how to make Italian breadsticks the traditional way.
500gms– 2 cups all-purpose flour
250ml– 1 cup waterlukewarm
2gms– 2/3 tsp active dry yeast
20gms– 1 ½ tbsp buttermelted
2tbspextra virgin olive oil + more for brushing
2tbspdurum wheat flour
In a measuring jug, mix together the lukewarm water, sugar and active dry yeast. Set aside for 5 minutes to activate (until it becomes frothy).
Put the flour in the bowl of an electric mixer fitted with the hook attachment and turn the mixer on (on low). Gradually add the water and yeast mixture, the melted butter and extra virgin olive. Increase the speed to medium and keep kneading for 2 minutes.
Then add the salt and keep kneading for 10 minutes.
When the dough is ready, shape it into a 2 cm – ¾ inch thick rectangle (its short side should measure about 10 cm – 4 inches).
Brush the top of the rectangle with some extra virgin olive oil and dust it with the durum wheat flour. Cover the dough with a clean tea towel and let it rise for 2 hours.
Using a sharp knife, cut the dough along its shorter side. Gently pull the dough from the middle to create the grissini.
Put them on an oven tray lined with baking paper and bake them at 200°C – 390°F for 15 minutes.
Let them cool down completely before serving.
These grissini can be left out on the kitchen counter and remain crunchy for a few days.