Grissini Torinesi al Sesamo (Italian Turin Sesame Breadsticks)

Grissini Torinesi al Sesamo (Italian Turin Sesame Breadsticks)

The Story of the Dish

Grissini Torinesi al Sesamo are a crisp, fragrant variation of the classic Turin breadstick, enriched with toasted sesame seeds that add aroma, texture, and a subtle nutty finish.

The key is balance. Sesame should support the breadstick, not overwhelm it. A properly made grissino remains light, dry, crisp, and elegant.

Servings and Timing

Yield: 40 to 45 grissini. Prep: 30 minutes. First rise: 60 to 90 minutes. Resting: 25 minutes. Bake: 15 to 20 minutes per batch. Total: about 3 hours.

Ingredients

4 cups bread flour, approximately 500 g

1 1/4 cups lukewarm water, approximately 300 ml

2 teaspoons active dry yeast

1 teaspoon sugar

2 teaspoons fine sea salt

3 tablespoons extra virgin olive oil

1/3 cup sesame seeds

For finishing: 2 tablespoons extra virgin olive oil, 1/3 cup sesame seeds, 1/3 cup fine semolina flour, fine sea salt optional.

Preparation

1. Toast sesame seeds in a dry skillet over medium-low heat for 3 to 5 minutes, stirring constantly, then cool completely.

2. Activate yeast in lukewarm water with sugar for 5 to 8 minutes.

3. Add half the flour, olive oil, remaining flour gradually, then salt.

4. Knead 7 to 8 minutes until smooth, elastic, and soft.

5. Flatten the dough, add 1/3 cup toasted sesame seeds, fold, and knead gently another 2 minutes.

6. Let rise 60 to 90 minutes until nearly doubled.

7. Transfer to a semolina-dusted surface, press into a 3/4-inch rectangle, brush lightly with olive oil, and rest 15 to 20 minutes.

8. Cut strips 1/3 to 1/2 inch wide.

9. Roll or stretch each to approximately 15 to 18 inches.

10. Brush lightly with olive oil and press gently into the remaining toasted sesame seeds.

11. Arrange on parchment-lined trays with about 1 inch between them.

12. Rest 10 to 15 minutes.

13. Bake at 425°F, or 400°F convection, for 15 to 18 minutes, rotating halfway.

14. Reduce to 300°F and dry 5 to 7 minutes, then leave 5 minutes in the switched-off oven with door slightly open.

15. Cool completely on a wire rack.

Professional Technique

Toasting develops the sesame’s natural oils and aroma, but sesame burns easily. Use only a thin surface coating of olive oil so the seeds toast rather than fry.

Chef Tips

Toast sesame first and cool it before mixing into the dough. Do not overload the exterior. Keep the breadsticks thin and let the dough rest if it contracts during shaping.

Common Mistakes

Burning the sesame, using excessive oil, making the dough too dry, shaping breadsticks too thick, and skipping the final drying stage reduce quality.

Serving Ideas

Serve with prosciutto crudo, bresaola, mortadella, Toma Piemontese, Robiola, Parmigiano Reggiano, marinated artichokes, roasted peppers, olives, anchovies, vitello tonnato, or carne cruda all’Albese.

Wine Pairing

Roero Arneis, Erbaluce di Caluso, Gavi, Barbera d’Asti, Dolcetto d’Alba, Nebbiolo d’Alba, and Vermouth di Torino all pair well depending on the accompaniments.

Storage and Reheating

Store completely cooled grissini airtight at room temperature up to 7 days. If they soften, reheat at 300°F for 5 to 7 minutes and cool again. Do not refrigerate.

Nutrition per Serving

Approximate per 2 grissini: Calories 125; Protein 3.5 g; Carbohydrates 17 g; Fat 5 g; Saturated Fat 0.7 g; Fiber 1.2 g; Sugars less than 1 g; Sodium 190 mg; Cholesterol 0 mg.

Chef Gianluca’s Selection ★★★★★

Sesame works best when restrained. The finished grissino should first taste of toasted wheat and olive oil, then reveal the nutty flavor of sesame.

Advanced Chef Notes

Grissini Torinesi al Sesamo should be crisp from the center to the surface, not simply browned on the outside. Dough consistency is the first control point: use enough hydration to create extensibility without making the dough sticky, and develop gluten until it can stretch without tearing. After mixing, allow the dough to relax before shaping. This rest is essential because tight gluten causes breadsticks to retract and become uneven. When stretching, work gently from the center outward and avoid crushing all fermentation gas. Sesame, hazelnuts, or extra virgin olive oil should complement the wheat flavor rather than weigh down the dough.

Bake on a fully preheated surface with space between each breadstick so dry oven air can circulate. If the grissini color before they are dry, lower the oven slightly and extend the bake. For maximum crispness, allow them to cool completely on a rack before storage. Never seal warm breadsticks in a container because trapped steam softens them within minutes. Properly baked grissini should snap cleanly, feel light in the hand, and remain crisp for several days when stored airtight at room temperature.

Advanced Chef Notes

For Grissini Torinesi al Sesamo (Italian Turin Sesame Breadsticks), dough development and drying are equally important. Mix only until the gluten is strong enough to stretch cleanly, allow adequate fermentation, and shape with even thickness so every breadstick bakes at the same rate. A thoroughly baked grissino should be crisp through the center, not merely browned on the outside.

A professional version of Grissini Torinesi al Sesamo (Italian Turin Sesame Breadsticks) should be consistent from the first portion to the last. Weigh major ingredients, keep the cooking vessel at the correct temperature, and prepare garnishes before the final cooking stage. The finished dish should show clear contrast in texture and a clean, balanced finish rather than unnecessary complexity.

Chef Gianluca