Olive Bread Sticks
Fragrant bread sticks made with a long-fermented dough and enriched with olives. Light crumb and crispy crust, perfect for serving with meals or as a snack.
Ingredients
- 250 g Manitoba flour (2 cups)
- 110 g water (1/2 cup)
- 2.5 g fresh yeast (3/4 tsp)
- 420 g durum wheat semolina (3 cups)
- 300 g water (1 1/4 cups)
- 100 g green olives, pitted (3/4 cup)
- 20 g extra virgin olive oil (1 1/2 tbsp)
- 15 g fresh yeast (1 tbsp)
- 15 g salt (2 1/2 tsp)
- All-purpose flour for dusting
How to Make It
- Mix starter flour, yeast, and water
- Knead briefly and form a ball
- Cover and rest 14 hours
- Break starter into pieces
- Add water, yeast, and semolina gradually
- Add oil and salt and knead 15 minutes
- Chop olives and incorporate
- Rest dough 20 minutes
- Divide into 8 portions
- Shape into balls and rest 15 minutes
- Shape into ovals and place on tray
- Let rise 1 hour
- Stretch and twist into sticks
- Bake at 250°C / 480°F with water in oven
- Bake about 25 minutes until golden
- Cool slightly before serving
Tips
- Long fermentation improves flavour
- Use any olives preferred
- Steam in oven creates crisp crust
- Handle dough gently to keep air
Storage
- Best eaten same day
- Keeps 1 to 2 days in paper bag
- Can be frozen once baked