With all the left over spicy olives we had and the fact that we ran out of our home made taralli (see my post from April 26), I decided to make some breadsticks, where I can use up not only the spicy olives, but also a good part of the very salty peccorino we still had in the fridge.
The main challenge are the liquids, that your olives will bring to the dough and as a consequence, the amount of flour you will need to get a good consistancy. As mine were marinated in spicy oil, I ended up needing nearly twice as much flour as foreseen. You will need to test your dough as you go along to ensure that you get crunchy breadsticks for your apéro.
Spicy olive breadsticks
- 1 medium size bowl
- Oven with a tray
- 12 spicy olives without the stones
- 1 medium sized garlic clove roughly chopped
- 2 table spoons olive oil
- 5 table spoons Peccorino I chose a salty one
- 2 teaspoons dried yeast powder
- 125 g white flour
- 75 g whole wheat flour
- 0.5 teaspoon sugar
- salt if you use a salty cheese, there is no need to add a lot of additional salt
- 70 ml luke warm water
- Remove the stones from the olives and half them. Add the roughly chopped garlic clove and the olive oil. Blend to a creamy mixture and set aside.
- Mix all of the dry ingredients before adding the water in small quantities. Ensure to mix thoroughly before adding the next small quantity of water. Each flour reacts differently and you will need to test how much water your dough will need.
- Add the olive mixture to the dough and let it rest for a good 20-30 minutes covered with a cloth in a warm place. In the meantime heat the oven to 225 degrees.
- Take out the dough from your bowl and kneed it for a good 5 minutes, while you feel the texture and add more flour, if necessary. Cut the dough into roughly 30 small pieces - each about 1 cm large.
- Take each piece one after the other and form small rolls, which are about 0.5 cm thick. Don't place them too close to each other on the tray as they will rise.
- Bake for 10-12 minutes