Green Grissini Bread with Spinach

I don’t count the number of times I gave a “grissino” to my kids as a snack or even as a teething distraction when they were toddlers 🙂

Grissini are Italian breadsticks: long, crunchy, pencil-sized breadsticks. Such a simple recipe: water + flour + oil + pinch salt. And still, grissini are are one of my favorite Italian food. So basic and so delicious!

They are a fantastic snack for kids or appetizer for adults.

If you can make a pizza dough from scratch, well, you already know how to make grissini! The ingredients are exactly the same, you just need to learn how to shape them and it’s done 🙂

To give a twist to the recipe I decided to add some spinach: higher nutritional level and more fun for the kids 🙂

My kids’ favorite book is currently “Green Eggs and Ham” by Dr.Seuss, so I told them I used green eggs to prepare the grissini. LOL, you should have seen their faces. “Really, mom????!!!”

Of course, you can skip the spinach or substitute with other veggies or spices or herbs. But I really rally like the pale green of this batch of grissini.

As mentioned, the first half of the procedure is exactly the same of the pizza dough. (By the way, nothing can stop you from using this grissini spinach dough to make a pizza!!).

In a tall container add the luke warm water and the spinach. I used fresh baby spinach for the recipe as frozen ones would be too watery. If you need to use frozen ones, remove 4 Tbsp water from the suggested quantity.

Using an immersion blender puree everything. Add the instant yeast to the green water, mix and let it rest few minutes.

In a stand mixer add the green mix + extra virgin olive oil + sugar + half of the flour.

Let the stand mixer work for 3 minutes and than add the salt and slowly the remaining flour.

Let the mixer work for 12 min.

You will obtain a soft and quite sticky dough.

Grease your hands with some olive oil and remove the dough from the stand mixer.

Place the dough in a bowl previously greased with olive oil, cover with plastic paper and let it rest 20 min.

Important: cover with plastic or the surface of the dough will dry out.

You will see that the dough will raise almost doubling its size.

Gently remove the dough from the bowl.

With your hands (always greased with some olive oil) fold the dough on itself very gently few times and shape it like a long sausage.

Wrap in plastic paper greased with olive oil. I used the same one twice 🙂

Cover with a cloth and let it rest for one hour. The dough will double its size again.

Remove the cloth and gently remove part of the plastic. I didn’t remove it all at once as I didn’t want the dough to dry out on the surface. 

Cut a 1/2 inch slice of the dough. It will look like a small cylinder. 

Roll the cylinder in some semolina flour.

With your fingers gently stretch the cylinder into a long stick and place it on a baking sheet greased with some olive oil.

The best baking sheet for this recipe is the one with holes as it will let the air go through and cook the grissini evenly on each side making them nice and crispy.

Bake in preheated oven to 400F for 11/12 min.

Store the grissini on the countertop in a basket simply covered with a cotton cloth for up to 1 week. Don’t store them in an air tight container, they will get soggy. The drier they are, the crispier will get!

5 from 1 vote
Spinach Grissini Breadstick
Ingredients
  • 1 1/3 cup luke warm water (320ml)
  • 5 tsp salt (12gr)
  • 5 Tbsp Extra Virgin Olive Oil (60ml) for the dough
  • 3 Tbsp Extra Virgin Olive Oil to grease your hands + bowl + plastic wrap
  • 1 tsp cane sugar (4gr)
  • 20 oz all purpose flour (560gr)
  • 3 tsp instant yeast dry (7gr)
  • 1 handful baby spinach
  • 1 cup semolina flour
Instructions
  1. In a tall container add the luke warm water and the spinach. Using an immersion blender puree everything.

  2. Combine the green water with the yeast. Stir and let it rest few minutes.

  3. In a stand mixer add the green mix + oil + sugar + half flour. Let the stand mixer work at low speed for 3 min.

  4. Add salt and slowly the remaining flour.

  5. Let the mixer work for 12 min at low speed. You will obtain a soft and quite sticky dough.

  6. Grease your hands with some oil and remove the dough from the stand mixer. Place the dough in a bowl previously greased with olive oil, cover with plastic paper and let it rest 20 min.

    Important: cover with plastic or the surface of the dough will dry out.

    You will see that the dough will raise almost doubling its size.

  7. Gently remove the dough from the bowl. Fold the dough on itself very gently few times and shape it like a sausage.

  8. Wrap in plastic paper greased with olive oil. Cover with a cloth and let it rest for 60min. The dough will double its size again.

  9. Remove the cloth and gently remove part of the plastic. I didn’t remove it all at once as I didn’t want the dough to dry out on the surface.

  10. Cut a 1/2 inch slice of the dough. It will look like a small cylinder.

  11. Roll it in semolina flour.

  12. With your fingers gently stretch the cylinder and place it on a baking sheet greased with some olive oil.

    The best baking sheet is the one with holes as it will let the air cook the grissini evenly on each side making them nice and crispy.

  13. Bake in preheated oven to 400F for 11/12 min.

    Store the grissini on the countertop in a basket simply covered with a cotton cloth for up to 1 week.

 

6 Comments

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  • Reply
    Green Grissini Bread with Spinach – MySpecialFood.com
    February 15, 2019 at 12:17 am

    […] I don’t count the number of times I gave a “grissino” to my kids as a snack or even as a teething distraction when they were toddlers Grissini are Italian breadsticks: long, crunchy, pencil-sized breadsticks. Such a simple recipe: water + flour + oil + pinch salt. And still, grissini are are one of my favorite Italian food. So basic and so delicious! They are a fantastic snack for kids or appetizer […] Source: Green Grissini Bread with Spinach […]

  • Reply
    Do It Yourself - RICHANSA
    February 25, 2019 at 10:34 am

    […] Green Grissini Bread with Spinach […]

  • Reply
    Anita
    March 20, 2019 at 8:57 am

    I want to make this recipe for my little on, she will turn to 6mos on 3days.
    I want to ask, can i skip the sugar/ if i can switch what should i put in?

    • Reply
      Barbara Lamperti
      March 29, 2019 at 10:46 pm

      Sure! you can skip the sugar for your little one. My kids have always been “grissini” addicted 🙂
      Ciao! b

  • Reply
    Stella
    May 21, 2019 at 6:06 am

    I love your recipes! Is this a melt in your mouth texture or does it require chewing? Thinking of making this for my 7m baby but he doesn’t have teeth yet.

    • Reply
      Barbara Lamperti
      September 25, 2019 at 6:37 pm

      Hi Stella,
      good question! It requires a bit of chewing but the grissini are not crispy as the store bought ones. They are softer in the center. Ciao! b

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