These crispy Italian breadsticks are hand stretched to look rustic and go perfectly with any Italian pasta dish or antipasti, or even just to snack on!🍞
Italian food is literally the best to me and last night I fancied making an Italian meal with homemade pasta and decided that these breadsticks would go perfectly with it. I don’t know how they’re so tasty but they just are and everyone will love them- who doesn’t even like breadsticks anyways?
They are shaped by hand which makes them look slightly uneven but also really homely and rustic. This recipe made 18 but you can easily double them up to make more because they are so yum and in my option 18 is just not quite enough!
- 185g plain flour
- 75ml water
- 2tbsp olive oil
- 1/2 tsp sea salt
- 3/4 tsp dry active yeast
- Semolina (for rolling in at the end)
- Seasoning (+ any additional flavours you’d like to add)
- Pour 60g flour, 40ml water, the olive oil and the salt into a large bowl and mix together with a wooden spoon until all is combined.
- Measure out the remaining 35ml into a measuring jug, pour in the yeast and stir with a fork until it is all mixed together.
- Add the water and yeast mix into the bowl along with the remaining flour and mix with the spoon until all combined- the dough should be fairly wet at this point.
- Lightly flour a work surface and tip out the dough onto it. Knead the dough with your hands for 15 mins until it is really nice and smooth and soft- this may seem a long time when you’re kneading the dough but it does form the perfect consistency.
- Once the dough is perfect and smooth, transfer it to a bowl, cover with a tea towel and leave it on the side to rest for 20 mins.
- After 20 mins is up, roll out a large sheet of clingfilm and cover it with about 1 extra tbsp olive oil. Tip the dough out onto the clingfilm and stretch it into a rectangular shape.
- Using the long end, fold half of it into the middle and then repeat folding the other long end on top so the dough looks folded in 2 and you end up with a thinner shaped rectangle.
- Wrap the clingfilm all around the dough so it is all nicely covered. Leave this now to sit on the side for an hour- it will rise a little and will become really light and airy.
- Preheat the oven to gas mark 6, 200°C electric or 180°C fan oven and line 2 baking trays with greaseproof paper.
- Pour some semolina onto a work surface, enough the roll the grissini dough in.
- Unfold the dough from the cling film and chop off 1/2 an inch of dough from the end. Using your hands roll the grissini out into a long breadstick shape, stretching it slightly to the length and shape that you want, then roll it in the semolina so it is all covered and place it on the baking tray. Don’t worry too much about the shape here, they look nice if they are a little uneven (and still taste gorgeous).
- Continue with all the rest of the dough placing 9-10 grissini on each baking tray (more or less depending on the size of your tray) making sure to leave an inch or so gap in between each grissini as they will grow slightly in the oven.
- Sprinkle over some salt and pepper, I also added some mixed herbs to give them a little extra taste. Depending on what flavour you fancy you could add other toppings here such as parmesan, chilli flakes, sesame seeds, whatever you fancy!
- Place onto the middle shelves in a preheated oven and bake for 15 mins. At 10 mins I would suggest turning the grissini over to give them a more even bake and a beautiful colour on each side.
- Once they are cooked and crispy, remove from the oven and place on a baking tray to cool slightly before digging in!
I hope these turn out perfectly for you and you enjoy❤️
Charlotte x x x