Grissini
100%
1
By Victoria Tirtajaya
Grissini
14 steps
Prep:2h 10minCook:35min
Grissini variations:
Parmesan grissini - add 1.5 cups of finely shredded parmesan cheese with the flour. Cut the dough into 28 strips.
Garlic and oregano grissini - add 1 tbsp of finely chopped garlic and 2 tbsp of dried oregano with the flour.
Fennel and pepper grissini - add 1 tbsp of coarsely crushed fennel seeds and 2.5 tsp freshly ground black pepper with the flour.
TIP: Grissini will keep in an airtight container for up to 1 week. If they soften, place them in a preheated 177C oven for 5-6 minutes and they will become crisp again.
Updated at: Thu, 17 Aug 2023 12:08:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
5
Low
Nutrition per serving
Calories36.1 kcal (2%)
Total Fat0.6 g (1%)
Carbs6.5 g (2%)
Sugars0 g (0%)
Protein1 g (2%)
Sodium89.7 mg (4%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
26 servings
Instructions
Step 1
Combine sugar and lukewarm water in a large bowl, sprinkle over the yeast and set aside for 5-6 minutes or until foamy.
Step 2
Stir in the olive oil.
Step 3
Add the flour and salt.
Step 4
Use a wooden spoon to stir until a coarse dough forms.
Step 5
Turn out onto a lightly floured work surface and knead for 5-6 minutes or until smooth and elastic.
Step 6
Place in an oiled bowl, turning to coat in the oil.
Step 7
Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1.5 hours or until doubled in size.
Step 8
Preheat oven to 177C.
Step 9
Lightly grease 2 baking sheets with oil.
Step 10
Punch down the dough with just one punch to expel the air.
Step 11
Turn out onto lightly floured work surface and use a rolling pin to roll out to a rough triangle. (22cm x 35cm)
Step 12
Turn the dough so a long edge is facing you, then use a large, sharp knife to cut it widthways into 26 strips.
Step 13
Use your hands to roll each strip into a thin log, about 27cm long. Some will be longer than others.
Step 14
Place on the greased trays and bake for 35 minutes or until golden and crisp. Transfer to wire racks to cool.
