These Rosemary Grissini (Italian breadsticks)will disappear just as quick as it is to bake them! They are just perfect served as a quick snack, with appetizers and to scoop up any dip.

Grissini are breadsticks that can be either pencil thin or thick like the ones I baked. The charm of making Italian breadsticks is that they are hand rolled. There is no worry about making them even. The more rustic looking, the better!

This Rosemary Grissini-Easy Italian Breadsticks recipe was originally posted on August 5, 2014 and updated on June 15, 2020. It's one of my favorite easy yeast dough recipes. With all of us baking more at home these days, I thought you would enjoy it.

Oh, this has been a doozy of a week weather-wise. It has been pouring! And I mean POURING! I never thought I'd get to baking my rosemary grissini. I kept saying, "Tomorrow I'll bake them!"

That tomorrow never came. The weather was awful and when there was a break from the rain and the sun peaked out, I didn't have the dough ready. So I finally just made the dough and I figured that, rain or shine, these grissini would be baked!

Did it rain the day I baked them (which was yesterday...boy, did I procrastinate!). YES! For goodness sake, it was a deluge. I even went outside in vain at one point to try to get a photo in "natural" light and the drops were dripping on my baking pan. But somehow, I managed to get a few shots.

So I really wanted these to be sassy and sophisticated grissini. YOU know...those really thin and pretty ones that look so elegant sitting next to a plate of prosciutto di Parma and some really great cheese. Obviously, that didn't happen!

And, my husband even reminded me...

They're really good, he told me. Then he said, "They're supposed to be tinner." Hey, he has a heavy Italian accent so thin is tin most of the times.

No, they weren't 'tin' grissini. They were on the thicker side and they were just LOVELY! Really, so good! I made Hungarian paprika cauliflower soup-Karfiol Leves , because as I mentioned, it was raining buckets! And because I honestly had no clue what to make for dinner besides these grissini.

It was also because I didn't happen to have any prosciutto di Parma to go along with them! We had soup and we had grissini (the "ticker" kind) and it was raining and it was not even chilly and it was all so wonderful!

This baking adventure of bread and summer herbs is for our #TwelveLoaves August challenge!

How long do grissini need to be rolled out?

You could roll out your Italian grissini as short or even as long you would like them to be. You could even make them the length of your baking sheet. They will be uneven, and that is what makes them so lovely!

I followed a recipe from The Kitchn.

What ingredients are needed to make Rosemary Grissini-Italian breadsticks?

whole wheat flour
honey
active-dry yeast
all-purpose flour
extra-virgin olive oil
salt
fresh rosemary

Some more yeast dough recipes I just love:

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Rosemary Grissini

These Rosemary Grissini (Italian breadsticks)will disappear just as quick as it is to bake them!They are just perfect served as a quick snack, with appetizers and to scoop up any dip.

Prep Time1 15

Cook Time15

Author: Lora

Ingredients

1/2 cup of whole wheat flour
3/4 cup warm water
1 teaspoon honey
1 package 1 scant tablespoon active-dry yeast
1 1/2 cup all-purpose flour
3 tablespoons good extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon chopped fresh rosemary
Oil for the bowl

Instructions

n the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture will be foamy when it's ready.
Add the remaining ingredients.
Add the all-purpose flour, olive oil, and salt.
Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
Remove the dough from the mixer bowl and transfer it to a small bowl. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a tea towel and let it rest in a warm place for one hour or until doubled in bulk.
Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
To make several varieties from this one batch of dough, divide dough (optional).
Punch the dough down and divide into portions.
For plain grissini, shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp
knife or a bench scrapper.
Roll it into a long, irregularly shaped long strip and place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
For rosemary grissini, knead about 1 teaspoon of finely chopped rosemary (do not chop the stem, only the herb part of the rosemary)into the dough and roll into long, irregularly shaped long strips.
Place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
If you want to twist them, pick it up and twist into a swirl.
Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
Place the baking sheets with grissini into the oven and bake for 10 to 15
minutes.
At 5 minutes, rotate the pans and check their progress. If you rolled your grissini very thin, keep an eye on them as they could burn quickly.
Take out the grissini when they are golden brown.
Carefully move the grissini to a cooling rack to cool. Once they are cool, store
them in an airtight container (for up to 2 to 3 days) until ready to serve.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Make the grissini dough by hand: put the dough together in your mixing bowl. Dump dough out onto clean counter or work space and knead it all together for about 10 minutes (until you have a nice and smooth dough). Add a bit more flour at a time if dough too sticky to handle.

Flavor options:
Seeds: poppy or sesame

Herbs: thyme, sage, or rosemary

Salt and or pepper:
sea salt or flavored salt; coarse ground black pepper

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

This baking adventure of bread and summer herbs is for our #TwelveLoaves August 2014 challenge!

Some other inspiring herb bread recipes:

Basil Buns by Rise of The Sourdough Preacher
Gluten Free Basil Parmesan Popovers by Simply Gourmet
Herbed Buttermilk Biscuits by That Skinny Chick Can Bake
Herbed Skillet Cornbread by Magnolia Days
Keema Naan by Food Lust People Love
Pesto Bread by Karen’s Kitchen Stories
Pesto Quick Bread by Rhubarb and Honey
Pull-Apart Bread w/ Cheese, Herbs, & Seeds by girlichef
Rosemary Grissini by Cake Duchess
Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
Thyme for Beer Bread by Kudos Kitchen by Renee