Grissini Torinesi
Breadsticks worth chewing
Grissini torinesi: hand-stretched Piedmontese breadsticks baked until snapping crisp, perfect wrapped in prosciutto.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 24 breadsticks
Ingredients
- 400 g 00 flour
- 230 g water
- 8 g instant yeast
- 8 g salt
- 40 ml olive oil
- Semolina for rolling
Instructions
- 01
Knead firm. Mix to a smooth, fairly stiff dough and knead 8 minutes.
- 02
Rest oiled. Flatten into an oiled rectangle, coat the top with oil and rest 1 hour.
- 03
Cut and stretch. Cut finger-wide strips and stretch each one across the full length of the tray.
- 04
Bake dry. Bake at 400°F for 18–20 minutes until uniformly gold and dry through.
Larry’s rule: Stretch them thinner than feels right. They puff in the oven and thick grissini stay chewy in the middle.