Inspired by Bake Off, here is the recipe from Paul Hollywood's How to Bake. It may take a while to make, but the recipe is flexible. You can leave the dough to rise for an hour or longer, and the prep itself only takes about 20 minutes. It is really best to make the dough using a mixer, it is very sticky. I make it by hand, so it is possible, but you have been warned.
I have adjusted the recipe slightly, and also only make half the quantity. These are best fresh from the oven, and half is more than enough for our little family. Perfect hot or cold, on its own or with a soup or a simple green salad. Also great on the go, as no mess.
My baby loves olives, any type, any amount, and so many disappear before they are even baked.
*indicates organic ingredient / easily available in the UK as organic
Prep time 2 hours
Cooking time 12-15 mins
Serves 2 adults and a baby
Makes 10 breadsticks
250g bread flour* (plus extra for dusting)
5 g instant dry yeast
200ml tepid water
150g pitted olives* green and kalamata
1 tablespoon olive oil*
Place flour, salt and yeast in a bowl, keeping yeast and salt separate. Add 3/4 of water and start kneading. Continue for a couple of minutes. Add remaining water and kneed until you have a smooth sticky dough. Add olive oil and kneed some more. Now add your olives, roughly sliced, and make sure they are evenly distributed. Place the dough in well oiled bowl and cover with cling film. Leave it for at least an hour. It should at least double in size.
Prepare a baking tray lined with parchment. Dust your work surface with plenty of flour and tip the dough onto it carefully, trying not to knock it down too much. Dust some more flour on top. gently spread it into rectangle and cut 10 equal slices. Delicately move each piece onto the baking tray stretching it into a long stick. Keep them apart so they don't stick. Place your baking tray in a plastic bag and leave for half an hour. I use large clear recycling bag.
Heat the oven to 220C. Bake for 12-15 minutes. Once done, cool on a wire rack. Enjoy fresh!
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