Breadsticks

Breadsticks, known as grissini in Piedmont, Italy, are a delightful snack or accompaniment to any meal. This recipe offers a versatile base that can be enjoyed as is or customized with different flavors and toppings. The slightly sweet flavor of these breadsticks pairs perfectly with a sprinkling of poppy seeds or sea salt. Whether you prefer a rustic look or a more professional appearance, this recipe provides options for both. With just a few simple ingredients, you can create a batch of crispy, golden breadsticks that are sure to be a hit.

MAKES: 50 to 100 breadsticks

TIME: 1 day or so, largely unattended

INGREDIENTS:

• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 3 cups all-purpose or bread flour
• 2 teaspoons salt
• 2 tablespoons extra virgin olive oil, plus more as needed
• 1/2 cup semolina or cornmeal

INSTRUCTIONS:

1. In a food processor, combine the instant yeast, sugar, flour, and salt. Pulse once or twice to mix the dry ingredients. Add the olive oil and pulse a couple more times.
2. With the food processor running, gradually add 1 cup of water through the feed tube. Continue adding water, one tablespoon at a time, until the mixture forms a ball. The dough should be slightly shaggy and sticky.
3. Place the olive oil in a bowl and transfer the dough ball to it, ensuring it is well coated. Cover the bowl with plastic wrap and let the dough rise for 1 hour in a warm place. Reshape the dough ball, return it to the bowl, cover again, and let it rise in the refrigerator for several hours or preferably overnight.
4. Preheat your oven to 400°F. Lightly grease 2 baking sheets with olive oil and sprinkle them lightly with semolina or cornmeal.
5. Divide the dough into 3 pieces, keeping the other 2 pieces covered while working with the first. To roll the dough by hand, generously flour a work surface and roll out a piece of dough as thinly as possible into a large rectangle, approximately a foot long. Use a sharp knife or pastry wheel to cut the dough into strips, about 1/4-inch thick.
6. To roll the dough with a pasta machine, roll it out to a 1/4-inch thickness by hand, then feed it through the machine at the largest setting. Use the fettuccine setting to cut the dough into 1-foot lengths.
7. Transfer the strips of dough to the prepared baking sheets, spacing them apart. Brush the strips with olive oil.
8. Bake the breadsticks in the preheated oven until they become crisp and golden, which typically takes 10 to 20 minutes. Once baked, allow them to cool completely on wire racks.
9. Serve the breadsticks immediately, or store them in an airtight container for up to 1 week.

VARIATIONS:

• Herbed Breadsticks: Add 2 teaspoons of fresh rosemary, thyme, or sage leaves (or a combination) to the dough mixture along with the olive oil.

• Parmesan Breadsticks: Add up to 3/4 cup of grated Parmesan cheese to the food processor along with the flour in Step 1. These breadsticks pair well with tomato sauce for dipping.

• Olive or Dried Tomato Breadsticks: For a darker and full-flavored option, puree 1/2 cup of pitted olives (green or black) or dried tomatoes with the olive oil in the food processor before adding the dry ingredients. Proceed with the recipe as instructed.

• Sesame Rice Breadsticks: Replace 1 cup of the flour with brown rice flour. Sprinkle the breadsticks with light or black sesame seeds before baking. These breadsticks are particularly enjoyable when served with Asian dishes.

With these variations, you can customize the flavors of your breadsticks to suit your preferences or the occasion. Whether you’re enjoying them as a snack or serving them with a meal, these homemade breadsticks are a delicious and versatile treat.