The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.


You'll need

20 gm fresh yeast (see note) 500 gm (3 1/3 cups) plain flour 30 ml olive oil, plus extra for brushing 2-3 tbsp sea salt flakes, for sprinkling


  • 01
  • Combine yeast and 300ml lukewarm water in a bowl and stand until softened and foamy (10 minutes).
  • 02
  • Combine flour and 2 tsp fine sea salt in a separate bowl, mix in yeast mixture with a wooden spoon, add olive oil, and when a dough forms, transfer to a lightly floured surface. Knead, stretching and folding, until smooth and elastic (10 minutes), dusting with a little extra flour if dough is too sticky. Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (2 hours).
  • 03
  • Knock back dough on a work surface and flatten with your hands, then cut into 1.5cm- thick x 6cm-long pieces. Working with one piece at a time, use your hands to roll dough backwards and forwards into a 20cm-long cylinder, then repeat with remaining dough.Place on two large lightly oiled oven trays lined with baking paper, leaving space between for dough to prove. Stand in a warm place until almost doubled in size (30 minutes).
  • 04
  • Meanwhile, preheat oven to 170C. Brush grissini with olive oil, sprinkle with sea salt and bake until golden and dry with no bready softness (25 minutes). Grissini will keep stored in an airtight container for 3-4 days.
Note This recipe makes about 50 grissini. Fresh yeast is available from select health-food shops and bakeries. If unavailable, substitute 10gm dried yeast.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.