Thyme and Blue Cheese Grissini

These crisp bread sticks are extremely tasty. They're a favourite with the whole family especially my youngest daughter. Delicious on their own but even better with a dip, try with wild garlic pesto, humus or my fresh broad bean dip. Kept in a sealed container they will keep for a couple of weeks.

15-20 Grissinis
Prep: 30 minutes plus 1-2 hours rising
Cook: 10-15 minutes



  • 200g strong flour or 00 tipo flour
  • 100g strong wholemeal flour
  • 1tsp caster sugar
  • 1 tsp salt
  • 7g (2 tsp) instant dried yeast
  • 3 tbsp finely chopped thyme (lemon thyme is especially nice)
  • 75 g soft blue cheese, crumbled
  • 75ml olive oil
  • 150ml lukewarm water


By Hand or Mixer fitted with a dough hook.

  1. Place the flours, sugar, salt, yeast, thyme, and blue cheese in a bowl. Lightly mix so well distributed.
  2. While mixing with hands or with the mixer on low slowly add the olive oil then the water. Mix until it comes together. If using a mixer leave to knead with dough hook for 5-7 minutes until the dough comes away from the bowl and is smooth and elastic. Alternative when combined turn out onto a work surface and knead for 5-7 minutes until it becomes smooth and elastic. This is a fairly moist dough.
  3. Place the dough in a lightly oiled bowl and cover with lightly oiled cling film or a loose tea towel. Leave to rise in a warm place for 1-2 hours.
  4. Preheat the oven to 180 °C. On a lightly floured surface briefly knead the dough. Roll out the dough into a rough rectangle 1cm thick. Cut into strips around 5cm long and 1.5cm wide , then shape into a pencil shapes with hands. Place on a baking tray lined with baking paper. Place in the oven and bake for 10-15 minutes, until lightly browned and crisp (check after 5 minutes rotate tray if necessary for even cooking). Don’t worry if they're all different sizes that just makes them look more authentic rather than shop bought.