Skip to navigation Skip to content
Gorgonzola bread sticks in a blue beaker next to some salsa dip Tried & Tested

Gorgonzola grissini

Read reviews
5 stars based on 1 ratings

Bread sticks with a difference!  Make ahead and store in an airtight tin for up to 4 days if you’re entertaining. Dip them in salsa, sour cream or cheese fondue!

 

Key Information

  • Prep:
  • Bake:
  • Makes (approx) :35
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 450g 16 oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 2tbsp 2tbsp Semolina
  • 75g 2¾ oz Gorgonzola crumbled
  • 1 1 Lemon rind and juice
  • 2tbsp 2tbsp Chives chopped
  • 1½tsp 1½tsp Salt
  • 2tbsp 2tbsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • 2½tsp 2½tsp Easy bake yeast (we use Allinson) Easy bake yeast
  • 4tbsp 4tbsp Olive oil
  • 225ml 7⅝ fl oz Warm water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the flour, semolina, cheese, lemon rind, chives, salt, sugar and yeast into a bowl.

    Ingredients for this step

  2. Classic mode Step 2

    Mix to a soft dough with the lemon juice, oil and water.

    Ingredients for this step

    • Lemon juice
    • 4tbsp 4tbsp Olive oil
    • 225ml 7⅝ fl oz Warm water
  3. Classic mode Step 3

    Turn onto a floured surface and knead for 10 minutes.

  4. Classic mode Step 4

    Divide the dough into 30-40 walnut-sized pieces and roll each piece to form very thin sticks about 25cm long. Meanwhile preheat the oven to 200°C (fan 180°C, gas mark 6).

  5. Classic mode Step 5

    Place the sticks 1cm apart on baking sheets that have been oiled and dusted with semolina.

  6. Classic mode Step 6

    Bake for 10-15 minutes until crisp and golden. Cool on a wire rack.