Wrinkled, rustic and hand-rolled grissini.


Recipe by Anna BembryCourse: AntipastiCuisine: ItalianDifficulty: Requires a little bit of practice


Prep time


Baking time


Rising time



Rustic, thin, and hand-rolled grissini.


  • 250 ml / 8 fl oz warm water

  • 1 tablespoon extra – virgin olive oil

  • 10 oz / 285 g all-purpose flour

  • 1 teaspoon instant or rapid-rise yeast

  • 3/4 teaspoon salt

  • Ingredients for the seasoning mixture (optional)
  • 1 1/2 coarse salt

  • 1 teaspoon coarsely ground pepper

  • 1/2 teaspoon fennel seeds, finely chopped (optional)

  • extra-virgin olive oil or vegetable oil spray


  • In a mixing bowl, stir together flour, yeast, and salt. Combine warm water and oil in a liquid measuring cup. Using an electric mixer, fitted with hooks, start mixing the flour mixture on a low speed and slowly pour in about 3/4 of the water-olive oil mixture. Continue mixing until the dough no longer sticks to the sides of the bowl and forms a ball. If the dough doesn’t readily form a ball, add the remaining liquid, 1 tablespoon at a time, and process until the dough is smooth and elastic and forms a ball. Transfer dough to a lightly greased large bowl, cover with plastic wrap and let the dough rise at room temperature until doubled in size, 1 1/2 – 2 hours.
  • Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 350F / 180C. Line 2 baking sheets (best if rimmed) with parchment paper. Combine the ingredients for the seasoning mix, if using, in a small bowl.
  • Press down the dough to deflate and transfer it onto a lightly floured counter. Divide in half with a bench scraper. Working with one piece of dough at a time (keep the second piece covered with plastic), roll the dough into a 12 x 8-inch rectangle. Using a pizza wheel, cut the rectangle crosswise into 3/4-inch-wide strips (about 15 strips). Fold each strip in half and gently roll to form a 4-inch-long log. Let logs rest, covered with greased plastic wrap, for about 5 minutes.
  • On a slightly damp counter, roll each log into a thin rope, about 20 inches long, and transfer it to prepared sheets. Lightly spray ropes with oil spray and sprinkle with seasoning mixture.
  • Place both baking sheets in the oven; one on the upper rack, the other on the lower rack. Bake until breadsticks are golden brown, 25 – 30 minutes, switching and rotating sheets halfway through baking. Slide parchment with breadsticks onto wire racks, and allow to cool down and dry completely, about 2 hours, before serving.


  • Grissini can be wrapped in plastic and stored at room temperature for up to 2 weeks.

Shall we talk about it?