Grissini – Italian breadsticks

Ingredients:

For the test:

• Dry yeast - 2 teaspoons
• Water (warm, about 40 C) – 1 glass
• Sugar - 1 teaspoon
• Flour – 3.5 cups
• Salt - 2 teaspoons
• Olive oil - 3 tablespoons
• Semolina for dusting the pan

For the glaze:

• Mix 1 egg yolk with 1 tablespoon of water

For sprinkling:

• Chopped fresh rosemary
• Coarse salt
• Sesame seeds
• Poppy seeds

Preparation:

1. Dissolve yeast in 1/2 cup water, add sugar, and let sit for 5 minutes. The mixture should begin to bubble.
2. In a large bowl, combine flour and salt, pour in the dissolved yeast, and olive oil. Stir with a wooden spoon. Adjust the amount of water to form a ball of dough.
3. Transfer the dough to a floured work surface and knead for about 5 minutes until smooth and elastic. Cover with a towel and let rest for 10 minutes.
4. Knead the dough again thoroughly and roll it out into a rectangle measuring 20 x 40 cm and 7 mm thick. Cover with a towel and let it rest for 10 minutes.
5. Preheat oven to 200 degrees C.
6. Line two large baking sheets with parchment paper and sprinkle with semolina.
7. Cut the dough into 6 mm wide strips, place the Grissini pieces on a baking sheet at a distance of 1.5 cm from each other, brush with egg, sprinkle with one or more toppings.
8. Bake the Grissini for 15-20 minutes, until lightly golden. Cool.
   
   Italian breadsticks can be stored for several weeks in an airtight container at room temperature. They can be easily reheated in the oven when serving again.