Grissini are crispy but break quite easily versus the Taralli. We love snacking on both 🙂
- 250g water ( about 105F)
- 14g honey
- 50g olive oil
- 14g salt
- 60g semolina
- 350g* all-purpose flour
- 8g instant dry yeast
- (optional garnish) poppy seeds, chilli flakes, fennels, sesame seeds etc
*Note you may a little bit more flour
- First heat your water to 105F ( about 25 seconds in my microwave), add the yeast and let it bloom for 10 minutes. Stir in the honey and oil and transfer to a stand mixer bowl.
- In a large bowl, combine the flour, semolina and salt then add them to the stand mixer bowl. Knead for about 8 minutes. The dough should not be sticky nor dry. If it’s too sticky, add a tablespoon of flour and repeat until you have the right texture. For this step, I prefer to take the dough on the countertop and knead it by hand adding a bit of flour, knead, add flour etc. Gives a better idea of the texture.
- Press down the dough and shape it into a rectangle about 4″ wide by 15″ long. Drop a bit of olive oil and brush the whole exposed surface, then cover with plastic film and let rest for 60 minutes.
- Preheat your oven at 450F, do not use convection it will broil the grissini but the inside won’t be baked.
- Lift the plastic film and re-coat with a thin layer of olive oil. Season with whatever garnish. Cut 1 stripe out of the dough about 1/4″ and roll it. I like to roll with both hands in the opposite direction, it gives it a nice twisty look. Make about 8 then cover the remaining dough with the plastic film.
- Lay parchment paper on a baking tray and put about 8 sticks on it. Note they will puff a little so leave a bit of room between them.
- Cook for 8 minutes, then turn them over and cook for another ~4 minutes until they get a nice colour.