2 lbs. flour
l,5 oz. compressed yeast
2 cups lukewarm water
2 tbs. salt
How to make Grissini:
Dilute 0,5 oz. of yeast in a cup of lukewarm water, combine with 3 oz. flour and let it rest in a warm place for one hour and a half, or until the volume doubles. Add to the fermented dough one lb.-3 oz. of flour, the remainder of yeast, salt, and enough lukewarm water to form a soft and elastic dough. Work the dough until it comes away easily from your hands. Form the dough into a large ball, make a cross-like incision on top and cover with a towel. Let it rest in a warm place for 5 hours or until the dough doubles in size. Add the remainder of the flour and the water and work into the fermented dough until you achieve a smooth and elastic dough.
Next, cut small dough pieces and roll them on a wooden board to form long, thin sticks and place them into a baking pan. Let the dough sticks rest in a warm place until they double in size—Bake at 550°F for 10 min.
With the same dough, you can make the classic michetta or rosetta.
Regional Recipe from Piedmont
Breadstick – From Wikipedia, the free encyclopedia
Breadsticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy.
It’s believed that it originated in 1643 when a Florentine abbot described a long-shaped and “bone-thin” bread being made in a town outside of Turin. However, Tradition states that it originated in Piedmont in the 17th century, invented by a baker called Antonio Brunero from Turin. It was a food that was intended to be easier to digest for the Duke Victor Amadeus II of Savoy, who had digestive problems in his childhood.