Grissini Torinesi

Grissini – or breadsticks – were created in northern Italy, in Turin. The name of these typical crispy breadsticks derives from the word "gherssa", a traditional bread that is prepared in the Piedmont region, similar to a baguette. Antonio Brunero, the baker of the House of Savoy, invented them on the advice of the royal doctor, so that young Vittorio Amedeo II could eat bread. The child, in poor health, could not digest the crumb. So Brunero baked a new type of bread, without any crumb, which was tasty and nutritious.

Makes

20 grissini

Preparation Time

10 minutes

Resting Time

2 hours

Baking Time

20 minutes

INGREDIENTS

15g brewer’s yeast
250 ml water
10g salt
500g Italian type 00 white flour
80 ml extra virgin olive oil
semolina flour, as needed

METHOD

Dissolve the yeast in a little warm water. Then, pour the rest of the water into another bowl and dissolve the salt. Take a large bowl and put the sifted flour and the dissolved yeast, and start kneading it either by hand or with a food mixer using the dough hook.

At this point, add the oil and salted water and knead the dough until it is smooth and elastic. Shape the dough into a square, brush with extra virgin olive oil, sprinkle with a little semolina flour and let it rest for at least 2 hours, until doubled in volume.

After the indicated time, cut the dough into strips of about 1 cm thick. Each strip must be stretched from the ends with both hands until it reaches the length of the baking tray that will be used for cooking.

Place the breadsticks on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about twenty minutes or until golden brown. Remove from the oven and let them cool.