Homemade olive breadsticks

Homemade olive breadsticks

Delicious homemade breadsticks with olives that are perfect for snacks, alongside soup or salad and in lunch boxes. Made with a spelt/wheat flour blend.
Course Snack
Cuisine International
Keyword homemade breadsticks
Prep Time 15 minutes
Cook Time 15 minutes
Proving time 1 hour 30 minutes
Total Time 30 minutes
Servings 12
Author Mandy Mazliah


  • 300 g strong white flour
  • 100 g wholemeal spelt flour
  • 1 tsp salt
  • 1 7g sachet of instant yeast
  • 240 ml water plus extra if needed
  • 1.5 tbsp olive oil
  • 100 g black or green pitted olives or a mix, chopped


  1. Fit your stand mixer with a dough hook.
  2. Place the flour, salt, yeast and most of the water into the bowl of your stand mixer. Start mixing on a slow speed. If you need to add a little more water. The dough shouldn't be too sticky.
  3. Turn the speed to medium and mix for five minutes.
  4. Add the olive oil and mix for a further 2 minutes.
  5. Add the chopped olives and mix until combined. You may need to use your hands to get the olives into the dough.
  6. Transfer to an oiled bowl and cover with a damp tea towel or cling film until doubled in size (around an hour).
  7. Line two baking trays with non-stick baking paper.
  8. Tip out onto an oiled work surface and stretch out with your hands into a large rectangle.
  9. Cut into 12 strips and place on the two baking trays.
  10. Leave to prove for 30 minutes.
  11. Pre-heat the oven to 200°C (fan)/220°C/gas mark 7.
  12. Bake for 10-15 minutes until turning golden brown.
  13. Leave to cool completely on a wire rack.
  14. Can be frozen.