Grissini with anchovy dip

  • makes 30
  • A little effort

Making bread for a party might seem a bit of a faff, but this really easy recipe is a breeze and makes a huge pile of crisp Italian breadsticks for a crowd. Serve with a punchy garlic and anchovy dip.



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

anchovy herb dip

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


  • 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.

Nutritional Information

  • Kcals 95
  • Fat 4.2g
  • Saturates 1.3g
  • Carbs 12.3g
  • Fibre 0.9g
  • Protein 2.9g
  • Salt 0.58g