Rosemary Grissini (Italian Breadsticks)

5 from 1 vote

Rosemary Grissini (Italian Breadsticks)

Rosemary Grissini are the perfect thin, crisp Italian breadsticks for your dinner or charcuterie board. A classic traditional antipasti recipe that is popular in Italy using fresh rosemary herbs. Use as a party appetizer or side.

Prep Time20

Cook Time40

Resting Time1

Total Time2

Cuisine: Italian

Course: Appetizer

Servings: breadsticks

Calories: 83kcal

Equipment

Mixer
Parchment paper or silicone baking mats
Baking sheets
Measuring Cups
Measuring spoons

Ingredients

2 3/4 cups all purpose flour (380 grams)
1 teaspoon instant dry yeast
3/4 cup warm water (195 ml water total)
1 Tablespoon warm water
1/4 cup olive oil (60 ml)
2 ½ Tablespoons fresh rosemary chopped
2 Tablespoons unsalted butter melted and slightly cool
1 1/4 teaspoons salt
½ teaspoon garlic powder

Instructions

Put all of the ingredients in a bowl of a stand mixer with the dough hook attachment.
Blend on low speed until well combined, approximately 2 minutes.
Increase the speed to medium-low and mix another 5 minutes.
Cover the dough in a bowl with plastic wrap and let sit for an hour at room temperature. It will not rise because it is instant yeast, but this resting time will relax the gluten.
Preheat oven to 375℉.
Prepare two baking sheets by lining them with parchment paper.
Cut the dough into 24 pieces (or use a scale and make each piece around 25 grams).
Roll each piece into a thin, long log or snake shape with your hands. Make them however long and thick as you want, knowing they will become thicker when baking (see note).
If desired, after the dough snakes have been sitting there, re-roll again as needed as they shrink back.
Place on the baking sheet and repeat for all dough pieces, placing them approximately an inch apart.
Once one sheet is done, brush them with a little more olive oil and a light sprinkle of salt. (I prefer kosher salt).
Bake for approximately 20 minutes until starting to turn a golden brown.
While the first tray of breadsticks are cooking, roll out the second tray. Brush with oil and salt.
Cool the breadsticks on a wire rack. They can be stored in an airtight container up to 5 days.

Notes

I made my breadsticks as long as a baking sheet is wide (the long edge) because I wanted long and thin breadsticks. You can make them however long or short, thin or thick, as you want. But it will adjust the baking time and quantity.

The thinner and lighter cook the breadsticks have, the more likely they are to break.

Dried rosemary can work, but will not taste as fresh. Use 1 Tablespoon of dried rosemary in place of the fresh for the recipe.

Nutrition