Makes 20 grissini
1 ½ teaspoons active dry yeast
¾ cup lukewarm water
3 cups organic semolina
1 tablespoon honey
3 ½ – 4 tablespoons extra virgin olive oil
1 ½ teaspoons salt
Dissolve the yeast the water and leave for a few minutes.
Place the semolina in a large bowl, then mix in the dissolved yeast and water, as well as the honey; when it forms a dough, begin to knead it.
Add the oil slowly, as you knead, then do the same, adding the salt as you knead, until the dough becomes elastic and smooth.
Place the dough in an oiled container or bowl, cover with plastic wrap and leave to rest for about 2 hours or until doubled in volume.
Place the dough on a work surface, then roll it out with a rolling pin to a thickness of about ½ inch or slightly more.
Cut the dough into strips ½ inch wide, then roll slightly to smooth and round them. Place the thin tubes of dough, well-spaced out, on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F for 20 minutes.
When they are golden brown the grissini are ready.
Grissini are made from what is basically a bread dough, but being a long narrow thin shape means that it’s all crust, and bakes into a crisp and crunchy texture. Made with hard wheat, high protein semolina, the sturdy dough baked up into an especially crunchy, hearty, cracker-like bread, almost like a tubular cracker.
Several historical figures were true grissini enthusiasts. King Charles Felix, Duke of Savoy, is said to have loved them so much that he munched on them ravenously, even during the operas at the Teatro Regio in Turin.
Napoleon Bonaparte adored them so much, he established at the beginning of the 19th century, a transport service between Turin and Paris dedicated almost exclusively to bringing what he called “les petits bâtons de Turin” (the little sticks of Turin).
It’s no wonder really: a crisp grissino is super with a glass of wine, and a plate of cheese, or cured meat, or a handful of olives. And yes: many, even today, find it hard to stop eating them, they are so crunchy-delicious.