© Frances Janisch
- SERVINGS: 8 to 10
Grissini are super-crunchy Italian breadsticks. Frasca chef Lachlan Mackinnon-Pattersonan F&W Best New Chef 2005serves them with a sweet-tart pepper jelly and wedges of mellow Montasio cheese.
- 1 cup milk
- 2 envelopes active dry yeast (4 teaspoons)
- 1 tablespoon sugar
- 3 cups bread flour, plus more for dusting
- 6 tablespoons unsalted butter, softened
- 1 tablespoon salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Coarse sea salt, for sprinkling
- In a saucepan, warm the milk. Add the yeast and sugar and let stand until slightly foamy. Pour the milk into a large bowl. Add the flour, butter, salt and oil and stir until a stiff dough forms. Turn the dough out onto a lightly floured work surface; knead until elastic, about 5 minutes. Lightly oil the bowl and return the dough to it, turning to coat. Cover with a towel; let rest until doubled in volume, about 1 hour.
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and pat down. Cut into 5 pieces and roll each piece to a 10-inch square. Brush the dough with oil and sprinkle with salt. Using a ruler and a pizza cutter, cut the dough into 1/3-inch-wide strips. Transfer to the baking sheets. Bake the grissini for 12 minutes, or until golden and crisp, shifting the pans as necessary for even browning. Let cool completely before serving.