Why have a bread roll when you could have a giant breadstick?
My Italian-style giant breadsticks are a great alternative to bread rolls. Flavoured with rosemary and sea salt, these breadsticks are just right to dunk into soup, dips or to eat on their own as a snack.
They go well with lots of different types of savoury food, especially anything Mediterranean like hummus and olives. I think they are so much better than the dry grissini that you can buy from supermarkets.
Classic Italian grissini are long pencil-shaped breadsticks that are normally crisp in texture. They are usually dried out in the oven so that they can be stored for longer.
My breadsticks are a lot larger than the traditional grissini and they have a crisp outer crust with a soft & fluffy inside.
They freeze well and are delicious to eat with an antipasto platter and a glass of wine.
You should make giant breadsticks because they are:
- Better tasting than store-bought grissini.
- Freezer-friendly: make a batch at the weekend.
- Budget-friendly: made with inexpensive pantry ingredients.
- Versatile and portable: eat them at a picnic with a dip or soup.
Giant breadsticks’ main ingredients:
- Dried yeast
- Bread flour
- Sea salt
- Fresh rosemary
Tips for busy cooks
Make a batch to freeze that you can then enjoy during the week.
If fresh rosemary isn’t in season use dried rosemary.
- Dunk into healthy green soup for a filling lunch.
- Antipasto platter: eat with dips, cheese, olives and sun-dried tomatoes.
- Savoury snack: munch on a breadstick while you cook dinner.
Next time you have soup, eat a breadstick!
Instead of having a bread roll with your soup why not try a giant breadstick. They are a delicious alternative to a basic bread roll.
What did you eat with your breadsticks?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
- One 7g sachet dried yeast
- ½ tsp caster sugar
- 140 ml warm water
- 225 g strong white bread flour plus extra for flouring surface
- 1 tbsp sea salt ground
- 1 tbsp extra virgin olive oil and extra for brushing
- 2 tbsp fresh rosemary finely chopped
- Black pepper ground
Line two large baking trays with greaseproof paper.
In a small bowl combine yeast, sugar and water. Stir and then leave to stand for 5 minutes until frothy.
Sift flour and ½ tsp of the salt into a large mixing bowl. Add majority of the oil (reserving some for brushing). Mix in the yeast mixture until a soft dough forms. Knead dough on a floured kitchen surface for 10 minutes. Put dough in a mixing bowl, cover with a damp tea towel and leave to prove (rise) for 15 minutes in a warm place.
Tip the dough out onto a floured surface and add ½ tsp of the rosemary & ground black pepper. Knead dough until rosemary and pepper are evenly incorporated. Divide the dough into 8 portions and roll into sausage shapes that are about 20cm long. Place breadsticks on lined baking trays, cover with oiled cling film and leave to rise in a warm place for 25 minutes.
Preheat oven to 200°C fan.
Remove cling film and brush breadsticks with remaining olive oil. Sprinkle over remaining rosemary and sea salt. Bake in oven for 15 minutes or until they sound hollow when tapped on the base. Remove from oven and cool on a wire rack.
These giant breadsticks go well with my healthy green soup