Italian Bread


Light and crispy, grissini are an ideal appetizer or can be served with dinner.




  • 1 ½ lb wheat flour
  • ¼ cup extra virgin olive oil
  • ½ oz salt
  • ¾ oz fresh yeast
  • 1 ½ cups water
  • durum wheat flour to taste



Knead the mixture of wheat flour, extra-virgin olive oil, a little salt, yeast and water for at least half an hour.

Then divide the dough into the required number of pieces and allow to rest for a few minutes.

Make quite long rolls. Place them on a damp pastry board.

Flatten the rolls out with your hands and allow to rise.

Then cut out stripes of dough, place them on a layer of semolina then “stretch them” by hand at arms-length, so that they take on the typical shape of breadsticks.

Bake in a moderate oven (350°F) until cooked.



Source Academia Barilla

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