Last Updated on November 13, 2019 by Chef Mireille
Zucchini Proscuitto Grissini are the perfect breadsticks to compliment any meal or as a mid-afternoon snack!
I baked up this post many months ago to participate in Cookbook Cooking Challenge, but alas never got around to editing so wasn’t posted. It was waiting in my drafts and when Bake-a-thon rolled around – it said “Hey Schizo Chef, don’t forget about us” so photos finally got edited for this recipe from the 1998 Issue of The Best of the Best, a cookbook that comes out every year with the best recipes from the best cookbooks of the year.There are several recipes created from a basic Sponge Dough and a basic Straight Dough. This is one of the varietal recipes based on the Straight Dough. Check out the other bread recipe here I also did based on the Sponge Dough recipe. Both were baked up the same weekend and yet I am posting them almost a year apart. Wish I had better photos as my photography has improved in the last year – but it’s all about the taste right!
I am sure you will love these breadsticks with all of your winter soups and soups, but they are so flavorful can be eaten even on their own with just a cup of tea.
Before we get to the Grissini recipe, let’s check out some other great recipes to compliment your winter soups
IN THE MAKING
Perfect with a cup of soup!
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.