Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants. ”
- 1¼ cups lukewarm water
- 2 teaspoons sugar
- 1 tablespoon active dry yeast
- 1¾ cups whole-wheat flour, preferably white-whole wheat (see Shopping Tip)
- 1¾-2 cups all-purpose flour, plus more for dusting
- 4 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons coarse salt, divided
- 1Stir water and sugar in a large bowl until the sugar is dissolved. Add yeast and let stand for 10 minutes; it should bubble (if it doesn’t, throw it out and start over with fresh yeast).
- 2Add whole-wheat flour, 1¾ cups all-purpose flour, 2 tablespoons oil and 1 teaspoon salt. Mix with a wooden spoon and, eventually, your hands until combined. Add up to ¼ cup more all-purpose flour if the dough seems sticky.
- 3Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, at least 5 minutes.
- 4Lightly oil a clean large bowl. Gather the dough into a ball; place it in the bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, 1 to 1½ hours.
- 5Position racks in the upper and lower thirds of oven; preheat to 375°F. Coat 2 large baking sheets with cooking spray.
- 6Cut the dough into 12 equal pieces. Stretch and roll each piece to about 24 inches long and approximately ⅜ inch thick. Cut each piece in half to make 2 dozen 12-inch-long breadsticks. Place about ½ inch apart on the prepared baking sheets. Brush both sides of the breadsticks with the remaining 2 tablespoons oil and sprinkle with the remaining ½ teaspoon salt.
- 7Bake the breadsticks for 15 minutes. Gently turn each breadstick over. Continue baking until crisp and golden brown, 15 to 20 minutes more.