Herb and Parmesan Bread Sticks

, from Issue #29. September, 2015
Photography by Manja Wachsmuth.
Herb and Parmesan Bread Sticks

These are a delicious and much more interesting variation on the traditional grissini.


1 recipe of Classic Dough for Pizza or Bread Sticks

1 tablespoon each finely chopped rosemary and thyme
2 teaspoons dried sage
1 tablespoon capers, finely chopped
finely grated zest 1 lemon
½ cup freshly grated Parmesan cheese
good grinding of black pepper

To finish
1/3 cup olive oil
2 cloves garlic, crushed
sea salt
½ cup freshly grated Parmesan



Preheat the oven to 200˚C.

Filling: Combine the ingredients in a bowl and set aside.

Roll out the dough on a lightly floured bench to form a rectangle approximately 50 cm x 30 cm.

Combine the olive oil and garlic and lightly brush the dough with some of the oil. Sprinkle the filling, widthwise, over half the dough and fold the other half over the top. Lightly roll the dough to press the two halves together. Brush the top with more of the garlic oil and cut down its length into two pieces.

Cut into 1 cm wide strips, they should be about 25 cm long, and twist each piece from both ends. Place the twists 2 cms apart on a lined baking tray, brush with garlic oil and sprinkle with sea salt. Bake for 8 minutes then turn the sticks over and bake for a further 5-6 minutes or until they are golden. Rearrange the bread sticks on the tray for even browning if necessary.

Remove from the oven and push the bread sticks together. This makes it easy to quickly brush them all with the remaining garlic oil and sprinkle them with Parmesan. The bread sticks are best served warm. If making ahead, reheat for 3-4 minutes in a hot oven. Makes about 12-16 bread sticks.