When I first made these grissini with sun-dried tomatoes, I had no idea they would become such a sensation: ever since that moment, anytime someone who has tasted them even faintly remembers their flavor, these grissini are requested immediately—like a star being called for an encore at a concert.
I must confess, I don’t always fulfill these requests, simply because I prefer to try new recipes rather than repeat those I’ve already made. But sometimes, when I think of their irresistible crunchy crust and the sound they make as they’re devoured, I give in and start shaping the most delicious long breadsticks, a recipe I’m excited to share with you today.
The even better news is that making these grissini requires very little effort and preparation time. Plus, the ingredients are super simple:
225g of flour
a generous pinch of salt
1 teaspoon of dried yeast
1 teaspoon of honey
150ml of lukewarm water
a few sun-dried tomatoes preserved in olive oil
poppy seeds
To save even more time, I often use a food processor to form the dough. I add the flour, salt, and yeast, then pour in the honey. While the processor is running, I gradually add the water. Once the dough is formed, I knead it by hand for another 2-3 minutes—it becomes very elastic and pleasant to touch.
Next, I chop a few sun-dried tomatoes from a jar of those preserved in olive oil and fold them into the dough. Depending on their size, you can use more or fewer—about 5-6 medium-sized tomatoes should be enough.
Once the dough is complete, I break off small, roughly equal pieces and roll them into grissini, as long as the baking tray allows. I place them on a baking sheet lined with parchment paper, brush them lightly with milk or water, and sprinkle them with poppy seeds. Then I let them rest at room temperature for another 15 minutes while preheating the oven to 150-160°C. Into the oven they go for about half an hour. Once baked, these grissini test everyone’s patience: they need to cool down before being served.
VARIATIONS:
If you prefer grissini without salt or have dietary restrictions, feel free to skip the salt.
You can replace the honey with agave syrup or maple syrup, depending on your taste.
Poppy seeds are optional—you can substitute them with sesame seeds or omit them altogether.
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