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Grissini - Italian Breadsticks

Italian Grissini - Long, thin and crispy homemade Italian breadsticks perfect served with drinks, cured meats and cheese for an Italian aperitivo or for dunking in dips or soup, so delicious and easy to make at home!
Prep Time30 mins
Cook Time12 mins
proving time1 hr 20 mins
Total Time2 hrs 2 mins
Course: bread
Cuisine: Italian
Servings: 20 breadsticks
Calories: 59kcal
Author: Emily Kemp


  • 2 cups bread flour spooned and levelled (270g)
  • 1 teaspoon sugar
  • 1.5 teaspoon fine sea salt
  • 1 teaspoon fast action yeast
  • 2 tablespoon olive oil
  • ¾ cup warm water (180ml)
  • semolina , for dusting


  • Place the flour, sugar and salt in a mixing bowl and stir together. Make a well in the middle and add the yeast, warm water and olive oil.
  • Stir everything together until a rough dough forms then tip out onto a clean work surface. Knead the dough until it’s smooth and elastic. You’ll probably need to sprinkle the work surface lightly with flour as you knead the dough if it’s sticking.
  • Shape the dough into a ball and place in a clean bowl dusted lightly with flour. Cover with plastic wrap and let the dough rest for 15 minutes.
  • After the dough has rested remove it from the bowl and press it gently to form a rectangle. Fold one edge lengthwise into the middle of the dough then fold the opposite edge right over so it overlaps the first fold right to the opposite end, it should resemble a log.
  • Turn the log over and gently push each end in so it resembles a rough rectangle. Place the dough on a baking tray brushed with olive oil. Brush the top of the dough with more olive oil loosely top with plastic wrap.
  • Leave the dough to prove for 1 hour or until doubled in size.
  • Pre-heat the oven to 450F (230C).
  • Lightly sprinkle semolina over the baking tray and sprinkle a little more over the uncovered dough.
  • Using a pizza cutter or sharp knife cut ¼ inch (1cm) thick strip widthwise from the dough. Gently stretch the dough into a long breadstick long enough to fit your tray. Continue with the rest of the dough until your tray is filled with breadsticks making sure to keep a small gap between each one so they aren’t touching.
  • Bake in the oven for 12-15 minutes or until lightly golden. Let cool completely before serving.



  • Yeast - I use fast action yeast that doesn't need to be activated in water first. Check your own packet instructions before use and if you need to you can add it to the warm water for the advised time before pouring into the flour.
  • Proving - warm temperatures help dough rise quicker so use warm water to make the dough. If you use cold water that's fine it might just take a little longer.
  • Texture - the full cooking time will give you crunchy and crisp breadsticks if you'd like them a little softer cook them for around 5 minutes less.
  • Storage - They will keep well in an airtight container for 5-7 days. If they start to turn slightly soft or chewy you can pop them back in a hot oven for 5 minutes to crisp up.
  • Freezing - these breadsticks can be frozen in plastic freezer bags, containers or tightly wrapped in plastic wrap and aluminium foil. Thaw completely before serving, you can pop them in a hot oven to heat up if desired.


Calories: 59kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg