Italian Breadsticks (Grissini) with Oregano
by Editorial Staff
Delicious, crunchy yeast dough breadsticks are very popular pastries in Italy. Grissini is served as an appetizer, can be served with any dish, and the recipe for Italian breadsticks is so simple that it is worth taking note of.
Ingredients
- Wheat flour – 450 g
- Dry fast-acting yeast – 6 g
- Oregano (dried herb) – 6 g
- Salt – 7 g
- Sugar – 7 g
- Olive oil (extra virgin) – 30 ml
- Water – 200 ml
Directions
- Add instant yeast to the flour, mix. Dissolve salt and sugar in warm water (no more than 38 degrees).
- Immediately add half of the flour, all the oregano to warm water, pour in the olive oil. We mix everything. Gradually add the remaining flour, first kneading with a spoon. When the dough thickens, knead with your hands.
- Knead until the dough no longer sticks to your hands, but remains soft. Knead and put in a plate, covering with a towel. We leave the dough in a warm place for an hour – come up.
- The dough that has increased in volume is kneaded again, then we halve it twice. We divide each part into 5 parts.
- Roll 3-4 thin sticks (0.5×22 cm) from each small part. Place the breadsticks on a baking sheet lined with baking paper. We send the grissini breadsticks to the oven for 20 minutes (medium level), bake at 190 degrees in the “top/bottom” mode.
- We take out the breadsticks, cool, and serve. Grissini can be wrapped with baking paper or napkin.
Bon Appetit!
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