Preparation info

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Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

At Bourke Street Bakery we make grissini to use up any excess olive oil dough. They look great in the shop towering over the counter and are very simple to make, if a little fiddly. Stored in airtight containers they should keep for at least a week and are great with dips or as a snack for children.


  • 1 kg (2 lb 4 oz) olive oil dough
  • 100 ml ( fl oz) olive oil
  • 25 rosemary sprigs, leaves picked and chopped or 5 g ( oz/ tablespoons) fennel seeds, ground


To make grissini, follow the instructions for making olive oil dough. Once the dough has finished its bulk prove, you can divide and shape the grissini.

Turn the dough out onto a lightly floured work surface and use a rolling pin to roll it out to about 5 mm (¼ inch) thickness all over. Join together any dough that tears and let it rest for a couple of minutes before rolling it out again. Once you have achieved an even thickness let the dough rest for 5 minutes.

Preheat the oven to 170°C (325°F/Gas 3). Cut 1 cm (½ inch) strips lengthways along the dough to make grissini that are about 25–30 cm (10–12 inches) long. Lay them on a baking tray lined with baking paper and brush with oil. Sprinkle with the rosemary or ground fennel. Set aside in a warm place (25°C/77°F) for 20–30 minutes.

Reduce the oven temperature to 150°C (300°F/Gas 2) and cook them in the oven, without steam, for 30 minutes, or until pale and crisp.