Pizza-flavored tomato breadsticks are an even tastier variation of classic homemade grissini: crispy, light and aromatic, they recall the flavor of freshly baked pizza thanks to tomato and oregano and I make them very often because my children really love them!
Rustic homemade tomato breadsticks are ideal to serve as an appetizer, to accompany cold cuts and cheeses, or to enjoy as a snack.
The dough is very similar to the olive oil and rosemary grissini already on the blog, but the addition of tomato provides color, aroma and a pronounced taste that wins you over at the first bite. A simple recipe, without butter, perfect also for buffets and aperitifs. Let’s go to the kitchen and discover how to make tomato and oregano breadsticks, but before getting your hands on the dough I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the tomato breadsticks
- 4 cups 00 flour (type 00)
- 5 tbsp extra-virgin olive oil
- 2.5 tsp salt
- 1.5 tbsp sugar
- to taste oregano
- 3.5 tbsp tomato paste (concentrated tomato)
- 1 tsp active dry yeast (or 12 g fresh yeast (about 0.4 oz))
- 1 cup water
Tools
- Baking sheet
- Oven
- Stand mixer
Preparation of the tomato breadsticks
Put the flour into a bowl, add the water and the sugar, then add the yeast and dissolve it; mix and then add the salt.
Work the dough until the ingredients are absorbed and add the tomato paste and the oregano. Turn the dough out onto the work surface and knead for at least ten minutes; you should obtain a smooth, homogeneous, well-developed dough. Alternatively, use a stand mixer as I did and knead with the machine until you obtain the same result with less effort. Shape the dough into a ball, place it in a bowl, cover with plastic wrap and let it rise in a warm place until doubled in size.
Once doubled (not before), roll the dough out with a rolling pin, grease its surface and cut it into strips thicker than 6–7 mm (about 1/4 inch) and at least 1 cm wide (about 3/8 inch); to help you, you can use a pizza cutter.
Move the strips onto a baking sheet lined with parchment paper. Let them rise again in a warm place for about 10–15 minutes and bake in a preheated convection oven at 180°C (356°F) until they reach your preferred golden color; this may take 10–15 minutes.
When they have reached the right color, turn them over and bake the other side.
Do this for all the breadsticks.
Turn off the oven and leave the breadsticks inside to dry; if they are still soft once the oven is cold, heat the oven to 100°C (212°F), turn it off and continue drying inside. Repeat until you obtain the desired crunchiness.
Storage notes and tips
Tomato and rosemary breadsticks keep for several days if stored in a bag away from moisture.
Tips and variations:
For a more intense flavor you can add a handful of grated Parmesan to the dough.
If you want more rustic tomato breadsticks, replace half of the 00 flour with type 1 flour or, even better, with re-milled durum wheat semolina.
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