Rosemary Grissini

Rosemary Grissini
This is a fun way to make grissini. You’re not supposed to eat all the rosemary – you simply pull off pieces of bread and small parts of the rosemary will stick to it, giving it a fabulous flavour.

Makes 24

1 tbsp dried active yeast

1 tbsp honey

1 cup warm water

2 1⁄2 cups flour

1 tsp salt

4 tbsp olive oil

24 fresh rosemary sprigs

Extra olive oil

Extra salt

Mix yeast, honey and warm water in a large bowl and allow to sit for 5 minutes. The mixture should be frothy after this time – if not, the yeast is dead and you have to start over.

Add flour, salt and olive oil and work the dough together until smooth. Cover with plastic wrap and allow the dough to rise for 1 hour. Cut the dough into 24 pieces and roll each piece into a long sausage.

Preheat oven to 200°C. Wind each dough sausage around a sprig of rosemary. Place on a lined baking tray.

Top with a little extra olive oil and some extra salt. Bake in oven for about 15 minutes, or until golden. Allow to cool on a wire rack.


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