Homemade Grissini

Preparation

• • In a large bowl using a wooden spoon or in a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Pour in the water and oil. Mix until the dough forms into a soft ball. Knead the dough on a floured work surface or with the dough hook for 5 minutes, until smooth.
  • Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover with a damp dishcloth and let rise in a warm, humid spot for at least 2 hours or until the dough has doubled in volume.
  • With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Using a pastry brush, cover the parchment paper with oil.
  • Sprinkle the surface of the dough with flour. Turn the dough out onto a work surface. Using a rolling pin, roll the dough out to form a 9 ½ x 4-inch (24 x 10 cm) rectangle. Using a pizza wheel or a knife, cut the dough into strips ½ inch (1 cm) wide.
  • Using your hands, gently roll each strip of dough on the work surface to form a log about 12 inches (30 cm) long. Place 12 logs on each baking sheet. Brush with oil and sprinkle with sesame seeds, gently rolling each log to coat in the toppings.
  • Bake one sheet at a time for 12 minutes or until the crackers are golden. Let cool on a wire rack. The grissini will keep for 1 week in an airtight container at room temperature.