Name: Grissini
Yield: Makes 35–40
Cuisine: Italy
Ingredients: 25 rosemary sprigs, leaves picked and chopped or 5 g (⅛ oz/2½ tablespoons) fennel seeds, ground; 100 ml (3½ fl oz) olive oil; 1 kg (2 lb 4 oz) olive oil dough

Preparation info

Makes
35–40

Difficulty
Easy

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.