Rosemary Olive Grissini with Garlic
Crispy Italian breadsticks studded with kalamata olives and fresh rosemary, with a subtle garlic backbone. These golden, crunchy grissini are perfect for entertaining or snacking alongside soups and salads. The combination of whole wheat and all-purpose flour creates a nutty flavor while the pureed olives add depth and moisture. Make these ahead for casual gatherings or as a homemade gift.
Ingredients
Instructions
- 1
Combine warm water, flours, yeast, salt, garlic powder, pureed olives, and rosemary in a large bowl or stand mixer.
- 2
Knead until the dough is elastic and smooth.
- 3
Cover and let rise for 1 hour until doubled.
- 4
Deflate the dough and knead briefly, then rest for 10 minutes.
- 5
Preheat oven to 375F (350F convection), positioning a rack in the middle if not using convection.
- 6
Line 4 baking sheets with parchment paper.
- 7
Roll the dough into a 20x12 inch rectangle on a lightly floured surface.
- 8
Cut the rectangle in half crosswise, then slice lengthwise into quarter-inch strips.
- 9
Gently roll each strip between your palms to round the edges and arrange on prepared sheets.
- 10
Cover and let rest 20 minutes.
- 11
Bake one sheet at a time (if using standard oven) for 18 minutes until crisp and golden, keeping unbaked sticks refrigerated.
- 12
Transfer to a cooling rack and cool completely before serving.
Tips
Keep unbaked grissini in the fridge while baking in batches to prevent over-rising and ensure even crispness across all sheets.
For extra crunch, let cooled grissini sit uncovered at room temperature for a few hours to further dry out before storing.
Roll strips gently to avoid degassing; you want a light, airy crumb structure inside the crispy exterior.
Good to Know
Cool completely, then store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to 2 months.
Shape and rest grissini on baking sheets, cover, and refrigerate up to 8 hours before baking. Bake directly from cold for best crispness.
Serve at room temperature as an appetizer, alongside soup or salad, or as a snack with cheese and cured meats.
Common Mistakes
Do not over-knead to avoid tough, dense grissini; stop as soon as dough becomes smooth and elastic.
Do not skip the 10-minute rest after the first rise to prevent tough strips that resist rolling.
Do not crowd the baking sheets to ensure air circulates for even crisping and browning.
Substitutions
Vegan Options
lighter texture, less nutty flavor
General Alternatives
FAQ
Can I make the dough ahead and freeze it?
Yes. After kneading, wrap the dough tightly and freeze for up to 3 months. Thaw overnight in the fridge, then proceed with the first rise at room temperature.
What if my oven doesn't bake evenly?
Rotate the baking sheet halfway through the 18-minute bake. If browning too quickly, lower the temperature by 25F and add a few extra minutes.
How long do baked grissini keep?
Stored airtight at room temperature, they stay crisp for 5 days. After that, refresh in a 300F oven for 5 minutes to restore crispness.