Does it get much better than homemade bread? These homemade breadsticks with olives are delicious. I knew my kids would love them as all three of them love olives.
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Do your kids like olives?
My kids love for olives. This is perhaps surprising when you consider the long list of things that they claim not to like. Olives might seem like an unlikely thing for a child to love.
I don't think I even tried an olive until I was in my late teens. Yet my kids absolutely love them. Even R, who won't eat fruit or many vegetables, would gladly eat a whole jar of olives if I let him. Olives are of course a bit salty so I don't.
While writing up this recipe I looked at how the salt levels in olives compare to other salty snacks. In case you're wondering a 15g serving of olives has more salt than a typical-sized bag of crisps.
However, olives have plenty of health benefits. For example they contain high levels of vitamin E so I'll continue to include them in my kids' diet. It's all about balance right?
Olives are actually a fruit
Did you know that olives are actually a fruit? They're a bit like tomatoes. Although they are a fruit they are treated in cooking as a vegetable. I still consider this to be a good hidden veg recipe and is definitely one that is worth trying if you have a picky eater.
I make a batch of these every so often to add to my freezer stash for serving with soup and putting in lunch boxes. They're also delicious alongside a mezze style meal with salad, cheese and hummus. I particularly like them when they're warm straight out of the oven but the kids loved them both warm and cold.
Baking with spelt flour
I like to add a little spelt flour when I bake bread. I have used three quarters strong white flour and one quarter spelt flour. This allows the bread to rise well and gives it a lovely mild wholemeal texture.
Plus I know that my kids are getting extra goodness from the spelt when they eat these.
Remember that if you use a different type of flour you may need more or less water than I've used in the recipe below as absorption levels vary.
If you would like to learn more about baking with spelt flour check out this comprehensive post by Tin and Thyme.
Special equipment needed for this recipe
It's also worth mentioning that I make these in a stand mixer. I do enjoy kneading bread. However, I'm increasingly finding that time to cook and bake is short. Using my stand mixer means that I can get on with other exciting jobs like the washing up while the mixer does its work.
I have a Sage Scraper Mixer* which I won in a competition a couple of years ago and it's transformed my baking. I think I'm a bit lazy when I make bread and cakes by hand and the results from the mixer are so much better.
If you like these you might also like these savoury scones with sundried tomatoes and olives.
NB: these breadsticks are softer than shop bought breadsticks.
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How to make homemade breadsticks with olives:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Homemade olive breadsticks
- 300 g strong white flour
- 100 g wholemeal spelt flour
- 1 teaspoon salt
- 7 g sachet of instant yeast
- 200 ml lukewarm water
- 1.5 tablespoon olive oil
- 100 g black or green pitted olives or a mix, chopped
- Fit your stand mixer with a dough hook.
- Place 300g strong white flour, 100g spelt flour, 1 teaspoon salt, 7g instant yeast and 150ml water into the bowl of your stand mixer. Start mixing on a slow speed. If you need to, add a little more water until the mixture comes together into a dough. Don't add too much water though - the dough shouldn't be too sticky.
- Turn the speed to medium and mix for five minutes.
- Add 1.5 tablespoon olive oil and mix for a further 2 minutes.
- Add the 100g chopped olives and mix until combined. You may need to use your hands to get the olives into the dough.
- Transfer to an oiled bowl and cover with a damp tea towel or cling film until doubled in size (60-90 minutes).
- Line two baking trays with non-stick baking paper.
- Tip out onto an oiled work surface and stretch out with your hands into a large rectangle.
- Cut into 12 strips and place on the two baking trays.
- Leave to prove for 30-45 minutes.
- Pre-heat the oven to 200°C (fan)/220°C/gas mark 7.
- Bake for 15-20 minutes until turning golden brown.
- Leave to cool completely on a wire rack. Once cool store in an airtight container or freeze.
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