I can remember my first meeting with a grissini.
I was in London with my family and we had lunch at this Italian restaurant in Soho.
On the table was a mug filled with something I first though was branches from a tree.
But my mom said they where grissini, italian breadsticks.
I remember she ordered a big plate of cold cuts and we twirled the meat around the sticks and ate.
It was awesome!
Makes about 20
1 cup warm water
2 teaspoons active dry yeast
1/2 teaspoon honey
2 cups plain flour
1 teaspoon salt
2 tablespoons olive oil
In a baking bowl add water, yeast and honey.
Give it a quick stir and leave for 10 minutes.
Add flour, salt and olive oil and mix until you have a smooth dough.
Knead it well, at least 5 minutes.
Cover with plastic and let it rest 30 minutes.
Roll it to a sausage and cut the sausage into 20 equal parts.
Roll those parts into thin sticks.
Place on baking trays covered with parchment paper.
Cover with plastic again and let them rise for 1 hour.
Spray with a little water and bake at 400 for about 25 minutes or until golden.
Cool on a wire rack.
Store up to 7 days in an airtight container.
Photography by Studio Dreyer Hensley