Juniper Grissini Long Crispy Bread Sticks
Infused with the vibrant, woodsy aroma of juniper berries, these Juniper Grissini Long Crispy Bread Sticks are a sophisticated twist on classic Italian breadsticks. Perfectly golden and delicately crisp, this recipe combines the subtle earthiness of crushed juniper with the richness of olive oil, while a hint of rosemary offers an optional herbal flourish. The dough rises beautifully to create satisfyingly crunchy breadsticks, each lightly dusted with semolina for added texture. Whether served as a stunning appetizer alongside dips and cheeses or paired with a charcuterie board, these elegant grissini are irresistible. Ready in just an hour, this recipe is an effortless blend of rustic charm and gourmet flavor—ideal for entertaining or elevating a cozy meal at home.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 teaspoon juniper berries
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon sugar
- 150 milliliters warm water
- 2 tablespoons extra virgin olive oil
- 30 grams semolina flour (for dusting)
- 1 teaspoon fresh rosemary (optional, finely chopped)
Instructions
Lightly crush the juniper berries using a mortar and pestle or the back of a spoon until aromatic. Set aside.
In a large mixing bowl, combine the all-purpose flour, crushed juniper berries, instant yeast, sea salt, and sugar.
Slowly add the warm water and olive oil to the dry ingredients, mixing with a wooden spoon or your hands until a dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes or until doubled in size.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Punch down the dough and transfer it to a floured surface. Divide the dough into 24 equal pieces and roll each piece into long, thin sticks (about 25 cm or 10 inches long).
If using, sprinkle rosemary over the sticks for additional flavor.
Lightly dust the breadsticks with semolina flour to enhance texture and crispiness.
Place the rolled grissini onto the prepared baking sheet, ensuring some space between each stick.
Bake in the preheated oven for 12-15 minutes, or until the grissini are golden brown and crisp.
Remove from the oven and let them cool completely on a wire rack before serving.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
