Rosemary Garlic Grissini
Quick answer
These Italian breadsticks are made from a simple yeasted dough enriched with olive oil, minced garlic, and fresh rosemary.
What makes this special
- Minced garlic and fresh rosemary press into hand-rolled dough for these thin, crisp Italian breadsticks.
- Uniform 1cm strip width ensures even baking without thicker spots going underdone
- Garlic and rosemary kneaded directly into dough distributes aroma throughout each stick
Key ingredients
Core cooking flow
- 1 Mix 220 g bread flour, 4 g instant yeast, and 4 g salt evenly first.
- 2 When the dough becomes one smooth mass, add 8 g minced garlic and 3 g chopped rosemary.
- 3 Cover the dough so the surface does not dry, then leave it in a warm place.
These Italian breadsticks are made from a simple yeasted dough enriched with olive oil, minced garlic, and fresh rosemary. After a forty-minute proof, the dough is rolled flat, cut into narrow strips, and twisted before baking at high heat until deeply golden and audibly crisp. The garlic infuses the crumb with a mellow, roasted warmth, while the rosemary contributes a piney, slightly resinous aroma that intensifies during baking. A dusting of grated Parmesan on top melts into a thin, salty crust that makes the first bite immediately savory. Keeping the strips uniform in thickness ensures even baking - thin ones will burn while thick ones stay pale if mixed on the same tray. The breadsticks cool to a firm snap and store well in an airtight container, maintaining their crunch for several days. They work equally well alongside a bowl of soup, a cheese board, or a glass of wine.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 220 g bread flour, 4 g instant yeast, and 4 g salt evenly first.
Add 130 ml water and 25 ml olive oil, then knead for about 8 minutes until the dough gathers and starts to smooth out.
- 2Prep
When the dough becomes one smooth mass, add 8 g minced garlic and 3 g chopped rosemary.
Knead for 1 more minute, folding and turning the dough so the herbs and garlic do not collect in one spot.
- 3Control
Cover the dough so the surface does not dry, then leave it in a warm place.
Proof for 40 minutes, until it has expanded slightly and a gentle fingertip press springs back slowly rather than immediately.
- 4Heat
Roll the dough flat and cut it into even 1 cm strips.
Keep noticeably thinner or thicker pieces separate on the tray if needed, so thin sticks can be watched closely and do not burn before the others bake.
- 5Season
Hold both ends of each strip and twist gently, then place the sticks on the baking tray.
Brush the tops with a thin film of olive oil and sprinkle 20 g Parmesan evenly so it can melt into a salty crust.
- 6Heat
Bake at 200°C for 15-18 minutes.
Remove when the edges are deep golden and the sticks feel firm when lifted, then cool completely before sealing in an airtight container so the crisp texture lasts.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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