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Sun-Dried Tomato Grissini piled diagonally on a platter over a wooden table.

Sun-Dried Tomato Grissini Recipe

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.

Course: Appetiser, Snack
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Author: Manuela Zangara

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

  1. In a measuring jug, mix the lukewarm water, sugar, and active dry yeast. Set aside for 5 minutes until frothy.
  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.
  3. Increase the mixer speed to medium and knead for 2 minutes.
  4. Add the salt and continue kneading for another 8 minutes.
  5. Add the finely chopped, well-drained sun-dried tomatoes. Knead for another 2 minutes until evenly incorporated into the dough.
  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

  1. Brush the top of the dough with olive oil and dust with durum wheat flour.
  2. Cover with a clean tea towel and leave to rise for 2 hours.
  3. Once the dough rises, use a sharp knife to cut it into thin strips along its shorter side.
  4. Gently pull each strip from the centre to form long breadsticks.
  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.
  6. Allow the breadsticks to cool completely before serving.

Recipe Notes

For a stronger tomato flavour, add an extra spoonful of oil from the sun-dried tomatoes to the dough.