Italian Grissini – Long, thin, crispy homemade Italian breadsticks that are perfect with drinks, cured meats and cheese for an aperitivo, or for dunking in dips and soup. Simple, delicious and easy to make at home!
Grissini are rustic, hand-stretched Italian breadsticks with a charming knobbly appearance. They originate from Turin and can be adapted in many ways, from a sprinkle of poppy seeds to adding chopped rosemary or red pepper flakes to the dough.
They’re fun and straightforward to prepare and make a striking addition to any table. Serve them with drinks and traditional antipasti like cured meats, cheeses and olives, or use them to dip into spreads and soups.
Ingredients – what you need
- Flour – strong bread flour gives the best texture, but all-purpose flour works too.
- Water – warm water helps the dough rise faster.
- Olive oil – used in the dough and brushed on top for flavour and crispiness.
- Salt and sugar – for seasoning; you can also add herbs or spices.
- Yeast – fast action yeast is recommended.
- Semolina – for dusting the tray and the dough to prevent sticking.
Photo below shows the ingredients used to make these grissini.
How to make Italian Grissini Breadsticks – step by step
Combine the flour, sugar and salt in a mixing bowl and stir. Make a well in the centre and add the yeast, warm water and olive oil.
Mix until a rough dough forms, then turn it out onto a clean surface. Knead until smooth and elastic, dusting the surface lightly with flour if it sticks.
Shape the dough into a ball and place it in a lightly floured bowl. Cover and rest for 15 minutes.
After resting, press the dough into a rectangle. Fold one long edge into the middle, then fold the opposite edge over so it overlaps, forming a log.
Turn the log over and tuck the ends slightly so the shape becomes a rough rectangle. Place on a baking tray brushed with olive oil, brush the top with more oil and loosely cover.
Allow to prove for about 1 hour or until doubled in size.
Lightly dust the tray with semolina and sprinkle a little semolina over the uncovered dough.
Use a pizza cutter or sharp knife to cut 1/4 inch (1cm) wide strips across the dough. Gently stretch each strip into a long breadstick to fit your tray.
Arrange the breadsticks on the tray with a small gap between each so they don’t touch.
Bake at 450°F (230°C) for 12–15 minutes or until lightly golden. Cool completely before serving.
Variations and flavour options
- Parmesan breadsticks – add 1/4 cup (30g) freshly grated Parmesan to the flour.
- Spicy breadsticks – add 1–2 tsp dried chilli or red pepper flakes; 1 tsp fennel seeds pairs well too.
- Rosemary breadsticks – stir in 1–2 finely chopped fresh rosemary sprigs to taste.
- Seeded breadsticks – brush shaped grissini with olive oil and sprinkle with sesame, poppy or other seeds before baking.
Top tips and recipe FAQs
- Yeast – this recipe uses fast action yeast that can be mixed straight into the dry ingredients. If your yeast requires activation, follow the packet instructions and proof it in the warm water first.
- Proving – warm water and a warm room speed up proving. Cold water will work but expect longer proving time.
- Texture – bake the full time for crisp, crunchy sticks. Reduce baking by about 5 minutes for slightly softer breadsticks.
Grissini are typically served as a snack or aperitivo with drinks alongside cured meats, cheeses and olives. They also work well for dipping into spreads or as an accompaniment to soups.
Bread flour gives the best texture, but all-purpose or Italian 00 flour can be used successfully if preferred.
Store in an airtight container for 5–7 days. If they soften, refresh them in a hot oven for about 5 minutes to crisp up.
Yes. Freeze in airtight bags or wrapped tightly in plastic and foil. Thaw completely before serving and reheat briefly in a hot oven if desired.
More Italian antipasti recipes you might like
- Rosemary Focaccia Bread
- Gnocco Fritto (Italian Fried Dough)
- La Piadina: Italian Flatbread
- La Giardiniera sott’aceto – Italian Pickled Vegetables
- Fried Sausage Stuffed Olives
- Italian Farinata Chickpea Flatbread (La Cecina Toscana)
If you try these Grissini Breadsticks or any recipe from the blog, please share your feedback in the comments — I love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and sometimes video.
Grissini – Italian Breadsticks
By Emily
Ingredients
- 2 cups bread flour (270g)
- 1 tsp sugar
- 1.5 tsp fine sea salt
- 1 tsp fast action yeast
- 2 tbsp olive oil
- 3/4 cup warm water (180ml)
- Semolina, for dusting
Instructions
- Place the flour, sugar and salt in a mixing bowl and stir. Make a well and add the yeast, warm water and olive oil.
- Stir to form a rough dough, then turn out and knead until smooth and elastic, dusting the surface with flour if needed.
- Shape into a ball, place in a lightly floured bowl, cover and rest for 15 minutes.
- Press into a rectangle, fold each long edge into the middle and roll into a log.
- Turn the log over, tuck the ends to form a rough rectangle and place on an oiled baking tray. Brush with oil and cover loosely.
- Proof for 1 hour or until doubled.
- Preheat the oven to 450°F (230°C). Lightly sprinkle semolina on the tray and over the dough.
- Cut 1/4 inch (1cm) strips across the dough, stretch each into long sticks and arrange on the tray with gaps between them.
- Bake 12–15 minutes until lightly golden. Cool completely before serving.
Video
Notes
- Yeast – fast action yeast can be mixed into the dry ingredients. If your yeast needs activation, proof it in warm water first according to the packet.
- Proving – warm conditions speed up rising; cold water will work but take longer.
- Texture – bake fully for crisp sticks, or reduce time by about 5 minutes for a softer result.
- Storage – keep in an airtight container for 5–7 days; re-crisp in a hot oven if they soften.
- Freezing – freeze well in airtight packaging; thaw completely before serving and reheat if desired.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 9 g |
Protein: 2 g |
Fat: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
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