Jul 13 2026
Restaurants›Azzurra Cucina Italiana›Bread Basket Recipe

Bread Basket Recipe

Inspired by Azzurra Cucina Italiana
Time2h
Serves2

Freshly baked mini rolls, grissini, seasonal butter (for two people)

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Ingredients

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Mini Rolls

Grissini

Seasonal Butter

Method

Mini Rolls

  1. 1

    Activate Yeast

    In a small bowl, combine warm water, active dry yeast, and sugar. Let it sit for about 5-10 minutes until frothy.

  2. 2

    Mix Dough

    In a large bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

  3. 3

    Knead Dough

    Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

  4. 4

    First Rise

    Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

  5. 5

    Shape Rolls

    Punch down the dough and divide it into 8 equal pieces. Shape each piece into a small roll and place them on a baking sheet lined with parchment paper.

  6. 6

    Second Rise

    Cover the rolls with a damp cloth and let them rise for an additional 30 minutes.

  7. 7

    Bake

    Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until golden brown.

Grissini

  1. 8

    Prepare Dough

    In a bowl, mix all-purpose flour, olive oil, salt, and warm water until a dough forms.

  2. 9

    Knead Dough

    Turn the dough onto a floured surface and knead for about 5 minutes until smooth.

  3. 10

    Shape Grissini

    Roll out the dough into a rectangle and cut into thin strips. Twist each strip to form grissini.

  4. 11

    Add Toppings

    Sprinkle sesame seeds over the twisted strips and place them on a baking sheet.

  5. 12

    Bake

    Preheat the oven to 400°F (200°C). Bake the grissini for 10-12 minutes or until golden and crisp.

Seasonal Butter

  1. 13

    Prepare Butter

    In a bowl, soften the unsalted butter at room temperature. Mix in finely chopped fresh herbs and minced garlic.

  2. 14

    Form Butter

    Transfer the butter mixture to a piece of parchment paper, shape it into a log, and refrigerate until firm.

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