Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy.They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679.
Breadsticks may be offered at the table in restaurants as an appetizer. In some instances or regions they may be a type that is larger than pencil-sized. They may also be combined with ingredients such as prosciutto as an hors d’œuvre. In many North American restaurants breadsticks are frequently topped with garlic sauces and parmesan cheese when served as appetizers; as a dessert item, they are often topped with cinnamon sugar and icing.
Baking Temperature: 200 degree C Portions:30no
Flour – 300gms
Salt – 7gms
Yeast – 5gms
Olive Oil – 50ml
Water – 200ml (approx.)
1) Lightly grease two baking trays.
2) Sift flour and salt together and make a well in the center
3) In a bowl add yeast and water.
4) Pour into the center of the flour add olive oil and mix to a soft and smooth dough.
5) Roll the dough into a rectangle, brush with olive oil and cover with cling film. Prove.
6) Spread sesame seeds over the dough and cut into strips.
7) Roll each strips and place on the greased tray.
8) Prove and bake at the required temperature and time.
9) Cool on a wire rack.