Gangway Grissini

DSCN8703 300x225 Gangway GrissiniHaving a few munchies around that you don’t need to prepare is a must on any cruising boat.  Keeping something in your stomach is a cardinal rule in preventing sea sickness.  It’s good to have chips or pre-made snacks around “just in case” but it’s even better to know how to make some snacks yourself.  Just in case you run out

Grissini are a favorite on Umineko.  The crunchy little sticks of what’s basically pizza dough are easy to bake and if they soften up you can always put them in the oven to crisp a little longer.  Unfortunately the demand for them is endless and I find myself baking grissini every couple of days.



  • 1 ½ t of yeast
  • 1 t sugar
  • 2 T pizza seasoning
  • 2 c flour
  • 2  t salt
  • ⅛ c olive oil
  • ¾ c warm water


  • Olive oil for brushing
  • Mix yeast to in warm water and sugar for 10 minutes – enough time to activate
  • Mix flour, salt, and pizza seasoning
  • Add yeast mixture and oil
  • Mix with spoon then kneed with hands
  • Allow to proof ½ hour
  • Preheat oven to 375◦ F
grissini dough with rolling pin 300x225 Gangway Grissini

grissini dough with my trusty wine bottle rolling pin


  • Using rolling pin or a wine bottle Roll dough out into rectangular-shaped sheet about ⅛” thick
  • Cut into strips ¼” wide and 6-8” long
  • Roll strips into cylinders or twist into spirals
  • Arrange on baking sheet
  • Brush with olive oil
  • Bake 20-25 minutes
  • Allow to cool


pf button Gangway Grissini

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