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Rosemary Grissini

I had this amazing rosemary leftover from a shoot I did and was trying to come up with fun way to use it.

So I came up with this grissini recipe that you roll around the rosemary.

You are not meant to eat the rosemary, its there to infuse the bread with flavor, and boy did it!

I wish I could bottle up the smell that filled my house when I was baking them.

They came out golden and fragrant and you simply pull pieces off the stem.

A few leafs will still stick to the bread and give it that wonderful rosemary flavor.

makes 24

1 cup warm water

1 tablespoon honey

1 tablespoon dry yeast

2,5 cups flour

1 teaspoon salt

4 tablespoon olive oil

24 fresh rosemary twigs

olive oil


Start with the dough.

In a bowl mix water, honey and yeast.

Leave it for 5 minutes so that the yeast starts to work.

Add flour, salt and oil.

Work the dough well together.

Cover with plastic and let it rise for 1 hour.

Cut the dough into 24 pieces and roll each piece into a long sausage.

Roll the sausage around the rosemary and place on a baking tray covered with parchment paper.

Top with a little olive oil and some salt.

Bake at 400F until golden, about 15 min.

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