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.
Ingredients
- 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
Instructions
- 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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