Black olive and rosemary breadsticks

Black olive and rosemary breadsticks

By
From
B.I.Y. Bake It Yourself
Makes
40-50

Breadsticks are easy to make and these are especially delicious. They remind me of my in-laws: when my wife and I first started going out, her parents always served a ready supply of breadsticks before dinner. Unsurprisingly, they now love these. It feels good to be able to re-stock them with breadsticks; after all, I did run away with their daughter…

Ingredients

Quantity Ingredient
500g strong white bread flour, plus more to dust
10g table salt
10g ‘quick’ yeast
2 tablespoons dried rosemary, (this seems a lot but, trust me, it works!)
200g pitted black olives in brine, (drained weight)
250ml water
50ml olive oil

Tool kit

Quantity Ingredient
rolling pin
tape measure
2 baking trays or sheets
2 wire cooling racks

Method

  1. Measure the flour, salt, yeast and rosemary into a bowl, making sure you add the salt and yeast to opposite sides of the bowl. Mix with a wooden spoon.
  2. Finely chop the olives (leave nothing bigger than 5 x 5 mm). Tip them into the bowl and mix in. Add the water and olive oil and mix with a wooden spoon until the flour has all come away from the bowl.
  3. Tip out on to a floured work surface and knead for 5–10 minutes until smooth and elastic (the dough will turn a bit grey, due to the olives).
  4. Roll out on a well-floured work surface into a rectangle about 50 x 25 cm. Cut 40–50 strips out of the rectangle – widthways, so they are each 25 cm long – and lay on 2 baking trays or sheets lined with baking parchment.
  5. Cover with a plastic bag and leave for 20–30 minutes (the bag shouldn’t touch the dough but should form a tent around it). Preheat the oven to 220°C.
  6. Bake for 25–30 minutes. Take out and allow to cool completely on 2 wire racks to fully dry them out (this is important).
  7. If they are not all hoovered up in a single sitting, store in an airtight container in a dry place and they will last for a few days before they turn soft.

Note

  • This recipe has a level 2 (intermediate) difficulty.

Extras

  • Now you can make the dough, you can put whatever you like in it. My mum prefers green olives, so I always like to make an extra batch for her. Remember to cut the flavourings up quite small if you want to get straight sticks; any preserved vegetables, such as sun-dried tomatoes, work. Don’t be afraid to chuck in the salt; it really helps the flavour. If you want your sticks to be harder, you can use wholemeal flour, and/or substitute 100 g of your chosen flour with rye flour (although you’ll need to add about 30 ml water to the recipe as rye flour absorbs more). So, make these, knock up (or buy) a dollop of houmous and get stuck in. Be careful, though: once people get wind of them, you’ll have to make loads more just to keep them satisfied.
Tags:
Great British Bake Off
Baking
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