Name: Grissini with anchovy dip
Total time: 45 min
Yield: Makes 30
Cuisine: Italian
Ingredients: 1 pack (about 500g) ciabatta bread mix; olive oil; for dusting flour; from a couple of sprigs rosemary needles; grated to make 2 tbsp parmesan; chilli flakes; 50g butter; 3 tbsp olive oil; 2 cloves garlic crushed; 10 anchovies drained and chopped; flat-leaf parsley finely chopped

1 pack (about 500g) ciabatta bread mix
olive oil
for dusting flour
from a couple of sprigs rosemary needles
grated to make 2 tbsp parmesan
chilli flakes

anchovy herb dip

50g butter
3 tbsp olive oil
2 cloves garlic
crushed
10 anchovies
drained and chopped
flat-leaf parsley
finely chopped

Method

step 1
Heat the oven to 220c/fan 200c/gas 7. Make the dough following pack instructions, and adding 2 tbsp olive oil to the mix. allow to rise, knead lightly on a floured surface, then divide into 4. Roll each piece into a long rectangle. Cut into grissini-sized strips.
step 2
Oil 2 non-stick baking trays and put the strips on. Scatter some with rosemary, some with parmesan and some with chilli flakes. Leave for 5-10 minutes until they rise a bit. Bake for about 8 minutes or until golden.
step 3
For the anchovy dip, heat the butter and olive oil in a pan, then cook the garlic and anchovies until the anchovies blend in. Stir in the parsley and serve with the grissini.