Grissini

My second recipe of Advent 2021 is grissini or crunchy breadsticks, a perfect crunchy snack to enjoy at Christmas, or anytime of year 🙂

Years ago we used to be able to buy breadsticks, I think it was the Tesco own brand and they were such a great snack, but then came in the ‘may contain sesame’ warnings and we found there were no safe ones around. There is one a Italian brand which doesn’t contain sesame but you have to bulk buy from Italy so it’s not always the most convenient option! Or you can opt for the gluten-free Schar ones, but your average breadstick grossing is a no-go area for those strictly avoiding sesame.

But breadsticks or grissini are such a great addition to the festive season, alongside some drinks or just to keep the hunger pangs at bay until the meal arrives, I thought it was time to make our own.

We particularly like these as a snack with a fresh tomato sauce and a side of delicious olives. Yum! They’re super easy and rather satisfying and will keep for a day or two, if you have any leftover that is!

The dough isn’t dissimilar to a pizza dough but with additional oil so it gets nice and crispy. You can also make them your own by either adding dried herbs or spices (try oregano, rosemary or chilli) and baking them to your own specification. It turns out we prefer the slightly softer ones so I bake it for 12 minutes but go for 14 or 16 if you like them crunchier.

Breadsticks or Grissini

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 30+

250g flour

1 tsp salt

1/2 tsp sugar

1 tsp yeast

2 tbsp extra virgin olive oil

150 ml water

herbs to taste,

flakey sea salt

  1. Mix together the flour, salt, sugar and yeast.
  2. Pour in the oil and water and bring to a dough. Knead fir a few minutes until smooth.
  3. Leave to rise, you want it to double in size so maybe an hour or two.
  4. Preheat the oven to 200 degrees fan and knock back the dough. Dust the work surface with flour and a handful of polenta (if you have it). Roll out the dough to a large rectangle, dusting both sides with the flour and polenta mix.
  5. Slice into 1/2cm thick strips and roll each one to become stick shaped. (Either keep long or cut down for short breadsticks.)
  6. Place on a lined baking sheet. Brush with oil and sprinkle with salt. Bake for 12-16 minutes depending on how crispy you like them!

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