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1
Either by hand in a large bowl or in the bowl of a stand mixer fitted with a dough hook, mix the water, flour, yeast, salt, olive paste and rosemary.
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2
When the dough comes together, turn it onto a lightly floured surface and knead until smooth and elastic.
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3
The dough will be slightly oily because of the olive paste.
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4
Transfer the dough to a lightly oiled bowl.
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5
Cover with plastic wrap and let stand at room temperature until doubled in volume (60 to 90 minutes).
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6
Preheat the oven to 375F.
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7
If your oven has a convection setting, place 3 racks in the oven and adjust the temperature according to your oven's requirements.
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8
Otherwise, place a rack in the center and bake 1 pan at a time.
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9
Line 4 baking sheets with parchment paper.
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10
If you don't have enough pans, cut at least 4 sheets of parchment so you have something to set the cut dough on.
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11
On a lightly greased work surface, roll the dough to a rectangle about 20 inches by 12 inches.
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12
The dough will be very easy to roll.
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13
Using a sharp knife or pizza cutter, cut the dough so you have strips that are 10 inches long and 1/4 inch wide.
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14
Gently roll each breadstick beneath your palms to round the edges.
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15
If you like a twist in your breadstick, roll the ends in opposite directions.
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16
Place the sticks on the baking sheets (or just on parchment paper if you don't have enough baking sheets) at least 1/4-inch apart.
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17
Cover with a tea towel and let rest for 30 minutes.
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18
Bake for 15 to 18 minutes, or until crisp and golden brown.
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19
Allow to cool on the baking sheets for a few minutes before transferring to racks to cool completely.
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20
Grissini will keep in an airtight container for several days.
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21
Just keep the humidity away.
