Both of these recipes are from "The Easy Way to Artisan Breads & Pastries" (how could you go past that title?)
Making grissini was a new adventure for me but one I'll definitely repeat. The dough was straightforward and easy and the end product very nice. I used fresh rosemary from the garden. The only thing I'd change with the recipe is to reduce the salt. They will also go soft so they're best eaten straight away.
There are plenty of other recipes I want to try in this book, so I'll be giving them a go over the next few days.