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Grissini are the long, pencil-thin breadsticks of Turin, the aristocratic capital of Piedmont, where they have graced tables since the 17th century when a Turinese baker reportedly invented them for the young Duke of Savoy who had difficulty digesting normal bread. Napoleon was reportedly so enamoured with them he had them shipped from Turin to Paris, calling them les petits batons de Turin. True grissini are made with a simple lean dough of flour, water, yeast, olive oil, and salt, rolled by hand into thin, irregular sticks that bake in a hot oven to a uniform, bone-dry crunch. A scatter of sesame seeds before baking adds extra fragrance and character. They are the ideal thing to set on the table before a meal, irresistible to snap apart and impossible to eat just one of.
Prep
20 min
Cook
18 min
Total
38 min
Servings
4 srv
Difficulty
Easy
Calories
190 kcal
For 4 serving(s)
Per serving
In a bowl, dissolve the yeast and sugar in the warm water and let stand for 5 minutes until foamy.
Add the flour, olive oil, and salt and mix until a smooth, soft dough forms. Knead for 5-6 minutes until elastic and no longer sticky.
Cover the dough and let rest for 30 minutes in a warm place until slightly risen.
Preheat the oven to 200°C (390°F). Line two baking trays with parchment paper.
Divide the dough into pieces (about 15-20g each). Roll each piece between your hands and the work surface into a thin rope about 25-30cm long, slightly irregular and rustic.
Lay on the prepared trays, brush lightly with water, and scatter sesame seeds over the tops. Press gently so the seeds adhere.
Bake for 15-18 minutes until evenly golden and completely dry. Cool on the tray - they will crisp fully as they cool.
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