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Grissini are Italian breadsticks whose origin dates back to the 17th century. I thought they'd be a fun Sunday project. They take some time, but as with most breads, not much of it is active time (especially if you use a bread machine, like I did!). In this version I mixed the dough with fresh rosemary and then rolled them in kosher salt. I made some as twists and others I rolled into cylinders. For a Halloween or The Walking Dead adaptation, you could make these smaller, maybe a bit fatter, and paint the ends ("finger nails") to make severed fingers!
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The dough has risen!
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Rosemary Grissini
October 6, 2013
appetizer, bread, fall, spring, summer, vegan, winter
Grissini are Italian breadsticks whose origin dates back to the 17th century. I thought they'd be a fun Sunday project. They take some time, but as with most breads, not much of it is active time (especially if you use a bread machine, like I did!). In this version I mixed the dough with fresh rosemary and then rolled them in kosher salt. I made some as twists and others I rolled into cylinders. For a Halloween or The Walking Dead adaptation, you could make these smaller, maybe a bit fatter, and paint the ends ("finger nails") to make severed fingers!Information
Servings: Makes 32; 1 per serving
Time: About 40 minutes active; 3 1/2 hours total
Price: About $4.10 total; $0.13 per breadstick
Nutrition (per serving):
Calories: 49.3
Protein: 1.4g
Fat: 1g
Saturated fat: 0g
Carbohydrates: 8.8g
Fiber: 0.51g
Sodium: 218.5mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 2 Tbsp EVOO
- 2 cups white flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 1/2 tsp yeast
- 2 Tbsp fresh rosemary, chopped fine
- 1 Tbsp kosher salt
Preparation
- In the bread machine bowl, add 1 cup warm water and EVOO at the bottom. Add flours on top, then add salt and yeast in opposite corners. Start on 1 lb dough setting. After the dough comes together, add chopped rosemary so it gets incorporated.
- Preheat oven to 400 degrees.
- When dough is done (mine went about 90 minutes), turn out onto a lightly floured surface. Split in half and keep one half under a towel. With the first half, roll out to about 8" x 10". Cut into 16 strips. Repeat with other half of dough.
- Sprinkle kosher salt on a flat surface. You can either press the strips into the salt and then twist them, or roll each strip into a cylinder and then into the salt - or do both.
