The Simili sisters grissini
Tipo de receta: Bread
Cocina: Italian
Raciones: 40
Typical Italian grissini, breadsticks
  • 500g bread flour
  • 290g water
  • 5g dry baker's yeast (15g fresh yeast)
  • 10g salt
  • 1 tsp malt
  • 50g olive oil
  • Semolina for the counter top
  • Olive oil for moisting the dough
  1. Prepare a poolish with 100g flour, 100g water and all the yeast. Leave it to ferment until doubled in volume and frothy.
  2. Add the remaining water, flour, salt and malt; knead a little. Add the oil and continue kneading by hand or machine, although there's no need to get a fantastic gluten development. Make a ball, place it in an oiled bowl, cover and let proof until doubled in bulk, more or less.
  3. Deflate the dough on the counter, thoroughly sprinkled with semolina (1), and flatten it into a rectangle about 30x10cm. Brush with olive oil and sprinkle with more semolina. Then leave to ferment for a short while, 45 minutes or so, covered with plastic or a damp cloth.
  4. Meanwhile, preheat the oven to 220°C/ 200°C (fan).
  5. Line a baking tray with parchment paper and cut dough strips of just over 1cm wide, pick them and gently stretch them to the length of the tray (2). Allow some space between them (not much really) and bake 15 to 20 minutes depending on your oven, watching the last few minutes of baking to prevent burning.
  6. Remove the grissini to a rack to cool, cut another batch and bake on the same paper sheet. Proceed until finishing the dough.
  7. To get them more evenly browned, you can turn them around in the last few minutes of baking, although this has the effect of warping the grissini. But we love warped grissini too, no prejudice here.
(1) Can you use plain flour if you don't have semolina for dusting? Yes, but semolina looks better on the grissini, and it imparts a peculiar flavor and texture.
(2) You can also twist the sticks a little.
(3) The preparation time does not include fermentation, as the time depends on the ambient temperature as well as on the quantity and quality of the yeast.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at