Categories: bread

Ingredients

• Dough
• 7/8cup warm water (about 110 degrees)
• 1tablespoon extra-virgin olive oil
• 2cups bread flour, plus more for dusting work surface and hands
• 1teaspoon instant yeast
• 3/4teaspoon table salt
• Topping
• 1 1/2teaspoons coarse salt, such as kosher
• 1teaspoon coarsely ground black pepper
• 1/2teaspoon fennel seeds, chopped fine (optional)
• 1 1/2teaspoons coarse salt, such as kosher

Directions

1. For the Dough: Combine water and oil in 2-cup liquid measuring cup. Process flour, yeast, and salt in food processor, pulsing to combine. Continue pulsing while pouring liquid ingredients (holding back a few tablespoons) through feed tube. If dough doesn’t readily form ball, add remaining liquid and continue to pulse until ball forms. Process until dough is smooth and elastic, about 30 seconds longer. Transfer dough to deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 to 2 hours. Press dough to deflate.

2. To Shape and Top the Grissini: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large rimmed bakings sheets with parchment paper. Combine salt, pepper, fennel (if using) in small bowl; set aside.

3. Divide dough into two equal pieces. Working with one piece (and covering other piece with plastic), roll dough on heavily floured work surface to a 12 by 8-inch rectangle. Cut, stretch, and twist breadsticks following illustrations below, tranferring each to prepared baking sheet.

4. Liberally spray breadsticks with nonstick cooking spray and sprinkle with seasoning mixture. Bake breadsticks until golden brown, 25 to 30 minutes, rotating baking sheets halfway through baking time. Slide breadsticks, still on parchment paper, onto wire racks; cool completely. Grissini are best eaten the day they are made.

Email to a friend | Print this recipe | Back