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Homemade olive breadsticks

Homemade olive breadsticks

Mandy Mazliah
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Rising/proving time 1 hr 30 mins
Total Time 30 mins
Course Snack
Cuisine International
Servings 12


  • 300 g strong white flour
  • 100 g wholemeal spelt flour
  • 1 tsp salt
  • 7 g sachet of instant yeast
  • 200 ml lukewarm water
  • 1.5 tbsp 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 tsp 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 tbsp 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.
Keyword homemade breadsticks
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