Chef's Recipes

Rosemary grissini

Australian Gourmet Traveller recipe for rosemary grissini by Brigitte Hafner from Gertrude Street Enoteca.

By Brigitte Hafner
  • Serves 8
  • 20 mins preparation
  • 20 mins cooking plus standing, proving
Rosemary grissini
Rosemary grissini

Makes about 40


  • 10 gm (1½ tbsp) dried yeast
  • 250 gm plain flour
  • 50 ml extra-virgin olive oil, plus extra for greasing and brushing
  • 1 tbsp finely chopped rosemary


  • 1
    Combine yeast, sugar and 150ml lukewarm water in a large bowl. Cover with plastic wrap and stand in a warm place until foamy (15 minutes). Add flour, olive oil, rosemary and ½ tsp sea salt. Mix to combine, turn onto a work bench and knead until smooth (3-5 minutes). Roll dough to 1½cm-thick, place on a greased tray, brush with extra olive oil, cover with plastic wrap and stand in a warm place until double in size (1-1½ hours).
  • 2
    Preheat oven to 180C. Cut dough into 5cm x 1cm strips. Using your hands and working with one at a time, roll strips to 5mm thick and place on a greased oven tray, leaving 1cm space between each. Once tray is filled, brush liberally with olive oil and bake until golden (8-10 minutes). Meanwhile, roll remaining, then repeat. Serve with prosciutto.


Drink Suggestion: Anything cold and open. Drink suggestion by James Broadway

  • Author: Brigitte Hafner