Courtesy Luke Palladino, chef/owner of Luke Palladino Hospitality Group
Luke Palladino, chef/owner of Luke Palladino Hospitality Group makes sure these Italian breadsticks not only stand out on their own, but also provides a trio of ways to customize your crunch. For the ultimate bite, wrap a slice of Proscuitto di Parma around your grissini.
- 1¼ teaspoons dry yeast
- 1 tablespoon molasses
- 1¾ teaspoons salt
- 1 ounce extra-virgin olive oil
- 3½ cups all-purpose flour
- Semolina flour
Using dough-hook attachment of stand mixer, combine yeast and molasses with 1¼ cup warm (90°F) water. Let bloom until foamy, about 10 minutes. Add salt and oil. Gradually add flour, and mix until combined. Using hands, knead on table 10 minutes. Place dough in bowl. Let rise until double in size, approximately 1 hour. Use rolling pin to form 12-inch sheet, approximately ¼-inch thick. With a pastry/pizza wheel, cut into ¼-inch strips. Using hands, stretch evenly to fit onto sheet pan dusted with semolina flour. Let sit 30 minutes. The strips will rise and become more even in shape.
Bake at 350°F for 20 minutes, rotating pan halfway through. Remove and cool at room temperature. Makes 48–60 grissini.