Breadsticks

Preparation:

Preparation: It doesn't look like bread, even if it is for all intents and purposes. Of Piedmontese origin, these thin packaged 'sticks' are today among the protagonists of the Italian table. Del Grissino, there are numerous recipes depending on the place of origin. The one we offer is very widespread, in particular for 50-60 g breadsticks with a width of 2-3 centimeters. Mix all the ingredients, except the salt, for 13 minutes (6 on first speed and 7 on second speed) in a spiral mixer. Add the salt 5 minutes after the start of the dough; make 20 cm wide loaves by hand, place them on a table greased with extra-virgin olive oil and always grease them well with extra-virgin olive oil. Leave to rise for about 25-30 minutes, cut the loaf into pieces of 50-60 g, stretch them manually and roll them in the various seeds (fennel, sesame, poppy, rosemary); then, spread them out on the pans. Bake in the oven on a fixed floor for 13-15 minutes at a temperature of 225-230 degrees.