Yield: about 40 breadsticks
1 packet (2¼ teaspoons) yeast
7 teaspoons granulated sugar
1¾ teaspoons table salt
¾ cup warm (110 degrees) water
3 tablespoons olive oil
3½ cups all-purpose flour
Freshly cracked pepper
Olive oil, for the baking sheet
Chilled gorgonzola butter, for serving (see note)
Note: For gorgonzola butter, Lorenzo’s mixes gorgonzola with a little cream in a food processor until it’s soft and spreadable.
1. Place the yeast, sugar and salt in bowl of stand mixer. Add water, lightly stir and let sit for 20 minutes; the mixture should turn foamy.
2. Add oil and flour. With dough hook, mix at low speed until a smooth ball has formed.
3. Place dough in a lightly oiled bowl, cover and let rise in a warm place until doubled in size.
4. Heat oven to 300 degrees. Lightly brush oil onto a baking sheet.
5. On a smooth, cold surface such as marble, use your fingers to stretch and flatten dough into a long, rectangular shape, about 5 inches long and ¼ inch thick. Sprinkle with pepper.
6. Using a pizza cutter, cut dough into strips 5 inches long and about ¾ inch wide. Gently roll each piece into a long strand like a shoe lace.
7. Arrange pieces on baking sheet an inch apart; to avoid shrinkage, hang both dough ends over the sides of the baking sheet. Let sit 10 minutes, then use the pizza cutter to cut off excess dough. Let rise for 8 more minutes, then bake for 10 minutes, turning the pan after 5 minutes.
8. To serve Lorenzo’s-style, place freshly baked grissini upright in glasses in the center of the table with a small ramekin of gorgonzola butter for dipping.
Per serving: 53 calories; 1g fat; no saturated fat; no cholesterol; 1g protein; 9g carbohydrate; 1g sugar; no fiber; 102mg sodium; 2mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.