1.50 cup
370 g
12.95 oz
12.21 fl oz
granular yeast
2 tsp
9.84 ml
1 tsp
4.92 ml
1 tsp
4.92 ml
warm water
0.75 cup
200 ml
6.60 fl oz
olive oil
4 Tbs


  1. Combine the dry ingredients, and stir.
  2. Add the water, and knead the dough, gradually adding olive oil.
  3. Put the dough in a bowl, cover it with plastic wrap, and leave warm for an hour.
  4. An hour later, knead the risen dough, and send it to the second proofing for 1 hour.
  5. Next, divide the dough into two parts. Roll out the first part thinner, grease with olive oil, sprinkle with coarse sea salt, sesame seeds and a thin layer of Provencal herbs. Spread the seasoning well by hand.
  6. Cut it into strips of 1-1.5cm (0.40-0.60 inch), and twist three strips each, shaping grissini sticks. Repeat the same actions with the second half of the dough.
  7. Spread the sticks on parchment, and bake them in oven preheated to 200C (392F) for about 15 minutes. As soon as grissini get reddened, remove the dish from the oven.