Active Time

　　40 min

　　Total Time

　　3 hr

　　Far from being little more than crisp vehicles for the prosciutto , these have the flavor of a freshly baked olive-oil bread.

　　

Ingredients

Makes about 32 long thin breadsticks

　　1 teaspoon active dry yeast (from a 1/4-ounce package)

　　1 1/2 cups warm water (105-115°F), divided

　　1/2 tablespoon sugar

　　1 1/4 cups semolina flour

　　1 1/2 cups Italian "00" flour

　　2 teaspoons salt

　　1/3 cup extra-virgin olive oil

　　Equipment: a stand mixer fitted with paddle attachment

　　

Step 1

Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

　　

Step 2

Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.

　　

Step 3

Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

　　

Step 4

Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.

　　

Step 5

Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

　　Cooks' note:

　　• Grissini can be made 5 days ahead and kept in an airtight container at room temperature.