Sun-dried tomato, parmesan and rosemary grissini

Full of flavour and simple to make, these home-made sun-dried tomato, parmesan and rosemary grissini are an elegant and easy entertaining idea. They taste so good that’ll you’ll never eat the commercially made ones again.

  • Prep Time

    20 Minutes
  • Cook Time

    30 Minutes
  • Makes

    16-20 Grissini sticks


  • 2 cups (250g) strong bread or pizza flour plus extra to dust
  • 1 teaspoon of dried yeast
  • 1 teaspoons salt
  • ½ teaspoon caster sugar
  • 200ml luke warm water
  • ½ cup sun-dried tomatoes, finely diced
  • ½ cup parmesan, finely grated
  • 1 tablespoon fresh rosemary leaves, finely chopped (or 2 teaspoons dried rosemary)
  • 2 tablespoons extra virgin olive oil. plus a little extra for brushing

You'll Need

  • Multix Cling
  • Multix Bake


  1. Combine the flour, sugar, yeast, sugar and salt in a large bowl and make a well in the centre. Combine the water and 2 tablespoons of olive oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough. Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it. Lightly oil a bowl (allow room for the dough to triple in size) Place the dough in the bowl. Cover with Multix cling wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
  2. Preheat oven to 170°C Line two large oven trays with non-stick baking paper.
  3. Knock back the dough by hitting it in the middle with your knuckles. Turn onto a lightly floured work surface or board and knead for 2-3 minutes or until smooth and elastic. Divide the dough in half and then use a lightly floured rolling pin to roll out each portion of dough slightly and then use a sharp knife to cut them into to 8 even portions. Then use your hands to stretch and roll each piece into a thin log about 30cm long. Place the grissini on the lined tray about 1cm apart, as you roll them. Brush the grissini lightly with a little extra oil. Combine the diced dried tomatoes, parmesan and rosemary and sprinkle over the strips. Bake in preheated oven for 20-25 minutes, or until deep golden and crisp. Cool on the trays. Serve as part of an antipasto plate or with dip.

Tip: Mix things up by changing the topping on these grissini sticks, try sesame seed and sea salt, grated cheddar and chilli or even sweet combinations like Coconut and brown sugar or cinnamon sugar.