Grissino – make it grissini, you can’t eat one

I have continued my research into interesting breads in Italy. There are hundreds of different breads, but as we were recently in Turin for the Salone del Gusto, a story on Grissino was needed.  So.. here is a bit of history.

A Turinese delicacy, this long, thin crusty breadstick was first baked in the city in the late 17th Century on the orders of the  doctor of the Duke of Savoy.  The medico diagnosed the sickly young Vittorio Amadeo II as having gastroenteritis from eating germ-ridden bread and so instructed the court baker to make a thin bread, baked twice. Allora….we now have grissini.

Grissini are fairly easy to make.  You will need –

3 cups plain flour, 1 teaspoon salt,  a sachet of dried yeast, a tablespoon of sugar or honey, 2 tablespoons of olive oil, 1 and a quarter cups warm water, extra salt.

I take the easy way out and put all ingredients, except the extra salt, in a food processer with a dough hook and process until a ball forms.

Knead a little to form a ball and place in an oiled bowl , cover with cling wrap and place in a warm spot and allow to double in size.

There is probably a bit too much oil in the bowl, but it was OK.

Preheat the oven to 180 degrees and oil 2 baking trays.

Knock the dough down and on a floured surface roll into thin strips with the palm of your hand.

Transfer strips to the baking trays and sprinkle with a little water and sea salt.  Bake for about 15 minutes or until golden brown.

Eat.