Grissini Al Finocchio (Fennel Bread Sticks)
Submitted by jlundquist
Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.
YIELD
60 servingsPREP
15 minCOOK
35 minREADY
50 minThese Italian breadsticks (grissini) are thin, crunchy, and studded with fennel seeds that release their warm, anise-like fragrance every time you snap one in half.
Beer in the dough adds a subtle yeasty depth and helps create a lighter, crispier texture than water alone would. The dough rises once until doubled, then gets pinched into small lumps, rolled into long, thin strips, and cut in half. The rolling takes a little practice, but aim for pencil-thin and consistent.
The baking trick here is genius: the breadsticks bake on wire racks set over baking sheets, so hot air circulates underneath and crisps them evenly on all sides. No flipping needed. An egg wash brushed on before baking gives them a glossy, golden sheen. Thirty-five minutes at a moderate temperature dries them out completely for that satisfying snap.
Chef Tips
- Roll the strips on an unfloured surface for better grip. Too much flour on the board and they slide around instead of stretching.
- Keep the strips a uniform thickness. Thin spots burn while thick spots stay soft, and you lose that consistent crunch.
- Space them half an inch apart on the racks. They need airflow to crisp evenly.
- Store cooled grissini in an airtight container. They’ll stay crisp for several days.
Variations
- Add a tablespoon of coarsely ground black pepper to the dough for a spicy version.
- Roll finished sticks in sesame seeds before baking for extra crunch and nuttiness.
- Wrap thin slices of prosciutto around cooled grissini for a classic Italian appetizer.
Ingredients
Directions
In a large bowl, sprinkle yeast over warm water and let stand 5 minutes to soften.
Stir in salad oil, beer, salt and fennel seeds.
With a heavy-duty mixer or wooden spoon, beat in 3½ cup flour until dough is elastic (about 5 minutes).
On a board or pastry cloth, spread remaining 1 cup flour and turn out dough.
Knead, using this technique: lift edge of dough, coated well with flour, and fold toward center, avoiding contact with sticky part of dough.
Continue folding toward center and kneading, turning dough as you work, until it is smooth and elastic.
Place dough in a greased bowl; turn dough to grease top.
Cover and let rise in a warm place until doubled (1 to 1¼ hours).
On a floured surface, knead just to expel air.
Pinch off lumps (3½ inch in diameter) and roll each into a strip that is 18” long.
Cut each strip in half.
Set wire racks on baking sheets and arrange strips across racks, ½ inch apart.
Brush strips with egg-water mixture.
Bake at 325℉ (160℃). for about 35 minutes or until evenly browned.
Serve hot, or cool on wire racks.
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