Grissini Torinesi (Torino-Style Breadsticks)

By janicecraig

Ingredients

• 1 1/4 cups warm water (heated to 105 to 110 degrees)
• 2 teaspoons dry yeast, preferably rapid-rise
• 1 tablespoon maple syrup
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 4 cups bread flour, or more for the work surface, as needed
• 1 1/2 teaspoons fine sea salt
• Semolina flour, for dusting

Details

Servings 40
Adapted from washingtonpost.com

Preparation

Step 1

Place the water in a medium bowl. Sprinkle the yeast over it, then stir in the maple syrup. Let it rest (to proof) until foamy, about 10 minutes, then stir in the 2 tablespoons of oil.

Combine the bread flour and salt in the bowl of a stand mixer; beat (paddle attachment) on low speed briefly, just until incorporated, then add the yeast mixture; beat (low speed) until a dough comes together.

Switch to a dough-hook attachment; knead on medium speed until the dough is smooth and elastic, about 3 minutes. (Alternatively, turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 6 minutes.)

Sprinkle the work surface lightly with semolina flour. Gently roll the dough into an oval or rectangle about 6 inches wide and 12 to 14 inches long. Brush the surface lightly with oil, then dust lightly with the semolina flour. Cover with plastic wrap and let rise in a warm, draft-free spot for about 1 1/2 hours, until about doubled in size. it should be nicely puffed. (Do not punch it down.)

If you have a baking steel or pizza stone, place it in the oven (middle rack); preheat to 450 degrees. Line two 11-by-17-inch baking sheets with parchment paper.

Use a knife with a long, sharp blade to cut a strip of dough about 1/2 inch in width from the short end of the puffed slab. Carefully grasp the strip by the ends and pull it lightly, stretching it to fit the length of the baking sheet. Lay the strip on the sheet. Cut and shape several more, adding them to the baking sheet and leaving space between them; you should be able to fit 6 or 7.

Bake (middle rack, one sheet at a time) for 10 to 15 minutes, until golden brown — closer to 10 minutes if you are using the steel or stone. Watch closely in the last few minutes of oven time to prevent over-baking. Transfer the grissini to a wire rack to cool completely before serving or storing.

VARIATION: To make Parmesan and Rosemary Grissini, add 1 cup of freshly grated Parmigiano-Reggiano cheese and 2 tablespoons of minced rosemary to the dry ingredients and proceed with the recipe directions.