Pinch of Cumin

Three flavors grissini

Today I bring you a snack recipe… the delicious grissini (crunchy Italian breadsticks), in this case in three different flavours. Besides being visually attractive -with a rustic and uneven appearance- and pleasant to bake, they are a perfect match at the center of the table or at friends’ meetings, as starters or just as anytime-snacks. Sometimes I use them as “hooks” to enjoy a tomato-like sauce, guacamole or baba ganoush (aubergine pâté), but I have to say that most of times I prefer to have the natural pleasure of their taste and crunch as they are, right after they come out of the oven (delicious also warm!).

They are easy and fast to bake and their taste has nothing to do with that of the “industrial” ones, so I encourage you to try and feel the difference.


Ingredients for aprox. 35 units

480 gr of all-purpose flour
20gr of fresh baking powder (or 1 bag of  dried baking powder)
20o ml of warm water
2 teaspoons of fleur de sel
5 tablespoons of olive oil (I have used extra virgin)
1 teaspoon of white sugar
50 gr of raw sesame seeds
Dried orégano, rosemary and provençal herbs to taste



Crumble yeast if it is fresh and mix it with 3 tablespoons of warm water until homogeneous. If it is not fresh, just add the same amount of warm water and let it rest for about 15 minutes.

Put flour in a bowl, sprinkle fleur de sel in the borders and pour yeast mix in the center. Mix it well with a fork and add sugar, olive oil and water little by little.

Dough has to be smooth and loose. Maybe you have to add a bit more of water or flour, in case it is too dense or too liquid, respectively.

Divide dough in as many parts as types you are going to bake (in this case, I have divided it into 3 parts: for sesame, oregano and rosemary) and sprinkle on top of each part the spice according to its type.

Place doughs in a big bowl (or in several medium-sized) and with the help of a knife, make a cross on top of each of them. Cover them with a wet cloth and let them rest for about 1 hour in a warm place (25ºC-30ºC) until they double volume.

Knead doughs for half a minute more and shape them into rough sticks (medium thickness, a bit more than a chorizo). Cut slices of 2cm thickness and make a stick with each slice (about 10cm long by 1,5cm thickness).

Place the sticks on top of baking paper -keeping a 1-2cm distance between them-, and bake them to preheated oven for around 15 minutes to 200ºC.


To be considered

It is better to store them in a cool and dry place to make sure they keep their crunchy properties each time you feel in the mood for any. I store them in a big metal box , and they last for 3 week snacks.

You can change the mix of spices, they are also good with provençal herbs, raisins, nuts or poppy seeds.



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My culinary creations - © 2014-16, Sara Jiménez

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