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.