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Zucchini Proscuitto Grissini


  • Straight Dough Ingredients:
  • 1 ¾ cups warm water 115 – 120 F
  • ½ teaspoon sugar
  • 2 ¼ teaspoons instant yeast
  • 4 ½ - 5 cups bread flour
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • Grissini Ingredients:
  • 1 cup grated aged provolone
  • 1 small zucchini grated
  • 4 oz. finely diced proscuitto
  • 1/2 teaspoon sea salt
  • 2 teaspoons olive oil
  • 1 beaten egg


  • In a shallow bowl, dissolve sugar in the warm water. Sprinkle yeast on top and wait 5 minutes, until it is foamy.
  • In the bowl of an electric mixer, combine 4 cups of the flour, salt and olive oil.
  • Using the dough hook, knead for about 5 minutes until the dough is smooth and elastic.
  • Place in a bowl lightly greased with olive oil, flipping over the dough so that it is coated on all sides with the oil. Cover tightly with plastic wrap and a tea towel. Leave to rise until doubled in size, about 1 hour. Now your straight dough is ready to make the Grissini.
  • Preheat oven to 375 F. Spray 4 cookie sheets with non stick spray.
  • In a small bowl, combine provolone, zucchini, proscuitto and salt.
  • Divide the dough in half, leaving the other half covered as you work.
  • On a lightly floured surface, roll the half of the dough into a 14x12” rectangle. Brush the dough with 1 teaspoon of the olive oil. Sprinkle half the filling ingredients on top. Tightly roll into a log, pinching the seams closed.
  • The dough will stretch as you roll into an 18” log. Cut in half. Roll one half into a 10” log. Cut into 8 equal sized pieces. Roll each piece into a 7” log. You can do this by rolling each piece on a floured work surface or in between floured hands. Place on prepared cookie sheets 2” apart. Repeat with the other half of the 18” log. Place on prepared cookie sheets.
  • Repeat with the other half of the dough. Alternately, you can place the stuffed dough in a loaf pan.
  • Brush the tops with the beaten egg. Leave to rest for 15 minutes. Bake for 25-30 minutes, until sticks are golden brown and shiny. If you have used the other half of the dough to make a loaf, bake for 1 hour.
  • Straight dough can be used to make everything from baguettes to loaf breads.
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