Impasto del Grissino Torinese (Torinese Breadstick Dough)
Impasto del Grissino Torinese (Torinese Breadstick Dough)
Equipment
- Equipment Needed
- Mixing bowl
- Stand mixer or food processor (optional)
- Baking sheets
- Parchment paper
- Sharp knife or dough scraper
Ingredients
- Ingredients
- 2 ¼ tsp 7g active dry yeast
- 1 tsp malt powder or honey
- 1 ¼ cups warm water around 105–110°F / 40–43°C
- 3 cups 375g all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 3 tbsp olive oil plus more for brushing
- Optional: semolina or cornmeal for sprinkling
Instructions
- Step-by-Step Method
- Activate the Yeast:
- Combine the warm water, yeast, and malt powder (or honey) in a bowl. Stir gently and let sit for 10 minutes until foamy.
- Prepare the Dough:
- By Hand: Combine the flour and salt in a large bowl. Gradually add the yeast mixture and olive oil, stirring until the dough forms a rough ball. Knead on a floured surface for about 8–10 minutes until smooth and elastic.
- Using a Mixer: In a stand mixer with a dough hook, mix flour and salt on low speed. Gradually pour in the yeast mixture and olive oil. Knead on medium speed for 3–5 minutes until smooth.
- First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the Breadsticks:
- Preheat your oven to 450°F (232°C). Divide the dough into 4 sections. Roll each section into a rectangle (14x4 inches). Lightly oil the surface, sprinkle with semolina or cornmeal, and slice into thin strips (about ½ inch wide). Stretch each strip gently to the length of your baking sheet.
- Bake:
- Arrange the strips on parchment-lined baking sheets, leaving space between them. Bake for 15–20 minutes, turning halfway for even browning. For extra crunch, bake on a preheated stone for the last 5 minutes.
- Variations
- Grissini al Papavero (Poppy Seed): Sprinkle dough with poppy seeds before shaping.
- Grissini al Sesamo (Sesame Seed): Use sesame seeds for a nutty flavor.
- Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for a healthier option.
- Tips & Substitutions
- For gluten-free breadsticks, use a 1:1 gluten-free flour blend and add xanthan gum if not included in the mix.
- Replace olive oil with avocado oil for a neutral flavor.
- Add grated Parmesan and herbs to the dough for a savory twist.
Grissini, the renowned breadsticks from Torino (Turin), Italy, are a hallmark of Piedmontese cuisine. These slender, crispy delights have been enjoyed since the 17th century and are often served as an appetizer or snack. From my own personal experience, these breadsticks are versatile, delightful to make, and a fantastic addition to any meal. Let me show you how I make authentic Impasto del Grissino Torinese step-by-step.
Notes on What to Expect
These breadsticks are light, crunchy, and aromatic from the olive oil. Depending on your baking time, you can achieve a soft interior or an entirely crisp texture. Longer breadsticks tend to be crunchier, while shorter ones might have a softer bite.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Rising Time: 1 hour
- Total Time: 1 hour 40 minutes
- Ease of Cooking: Beginner-friendly
- Servings: About 20 breadsticks
- Calories: ~119 per breadstick
- Cost of Ingredients: Low ($5-$10)
- Cuisine: Italian (Piedmont region)
- Course: Appetizer
Ingredients
- 2 ¼ tsp (7g) active dry yeast
- 1 tsp malt powder or honey
- 1 ¼ cups warm water (around 105–110°F / 40–43°C)
- 3 cups (375g) all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 3 tbsp olive oil (plus more for brushing)
- Optional: semolina or cornmeal for sprinkling
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Grissino Torinese (Torinese Breadstick Dough) now.
Equipment Needed
- Mixing bowl
- Stand mixer or food processor (optional)
- Baking sheets
- Parchment paper
- Sharp knife or dough scraper
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Grissino Torinese (Torinese Breadstick Dough) now.
Step-by-Step Method
- Activate the Yeast:
Combine the warm water, yeast, and malt powder (or honey) in a bowl. Stir gently and let sit for 10 minutes until foamy. - Prepare the Dough:
- By Hand: Combine the flour and salt in a large bowl. Gradually add the yeast mixture and olive oil, stirring until the dough forms a rough ball. Knead on a floured surface for about 8–10 minutes until smooth and elastic.
- Using a Mixer: In a stand mixer with a dough hook, mix flour and salt on low speed. Gradually pour in the yeast mixture and olive oil. Knead on medium speed for 3–5 minutes until smooth.
- First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in size. - Shape the Breadsticks:
Preheat your oven to 450°F (232°C). Divide the dough into 4 sections. Roll each section into a rectangle (14×4 inches). Lightly oil the surface, sprinkle with semolina or cornmeal, and slice into thin strips (about ½ inch wide). Stretch each strip gently to the length of your baking sheet. - Bake:
Arrange the strips on parchment-lined baking sheets, leaving space between them. Bake for 15–20 minutes, turning halfway for even browning. For extra crunch, bake on a preheated stone for the last 5 minutes.
Variations
- Grissini al Papavero (Poppy Seed): Sprinkle dough with poppy seeds before shaping.
- Grissini al Sesamo (Sesame Seed): Use sesame seeds for a nutty flavor.
- Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for a healthier option.
Tips & Substitutions
- For gluten-free breadsticks, use a 1:1 gluten-free flour blend and add xanthan gum if not included in the mix.
- Replace olive oil with avocado oil for a neutral flavor.
- Add grated Parmesan and herbs to the dough for a savory twist.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Grissino Torinese (Torinese Breadstick Dough) now.
Nutritional Information (Per Breadstick)
| Calories | Carbs (g) | Protein (g) | Fat (g) | Fiber (g) |
|---|---|---|---|---|
| 119 | 22 | 3 | 2 | 1 |
Closing
I hope this guide has made making Grissini Torinesi seem a little less daunting! Have you tried them before? Please, be honest, and let me know in the comments below, I love hearing feedback from real people like you. Don’t hesitate to share your honest thoughts!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
