Grissini (Crispy Thin Italian-Style Breadsticks)

Ingredients

• 623 grams 5 cups flour
• 6 1/2 grams (2 teaspoons instant yeast)
• 9 grams 1 1/2 teaspoons salt
• 397 grams 1 2/3 cups water, room temperature
• 28 grams 2 tablespoons olive oil, plus additional for brushing
• Toppings (such as sea salt, coarsely-ground pepper, or chopped fennel seed (optional))

Instructions

1. 1

   Add the flour, yeast, and salt to the bowl of a large food processor, and pulse a few times to combine.

2. 2

   Combine the water and 2 tablespoons olive oil in a liquid measuring cup. With the processor running, add the liquid to the dry ingredients in a steady stream.

3. 3

   Process until the dough is smooth and elastic, about 90 seconds.

4. 4

   Place the dough in a lightly oiled large container. Cover the container and let the dough rise at room temperature until doubled in volume, about 1 1/2 to 2 hours.

5. 5

   Preheat your oven to 350°F, and line a large baking sheet with parchment paper.

6. 6

   Divide the dough into four equal pieces.

7. 7

   On a floured surface, roll one piece of the dough out into a rectangle about 12 x 8 inches. Cut the dough into 16 strips of equal width. A pizza cutter works very well for this. Fold each strip over on itself (this makes it stronger). On an unfloured surface, roll each strip into a long snake. Make it a bit longer than the length of your baking sheet, to allow for spring-back. Place the snakes evenly spaced across the width of the parchment-lined baking sheet. Repeat this step with the 3 remaining dough pieces.

8. 8

   Lightly spray or brush the grissini with olive oil. Sprinkle on any desired toppings.

9. 9

   Bake the grissini for 25 to 30 minutes, or until golden brown.

10. 10

    Remove the grissini to a wire rack to cool completely.