Olive sticks, a delicious leavened snack perfect for a tasty appetizer, ideal also to be paired with cold cuts for a starter on special occasions. I don’t know why, but lately I’ve become obsessed with leavened doughs, whether sweet or savory. Maybe it’s that kneading relaxes me a lot, but my family also loves it.
To be honest, many times I also take advantage of the stand mixer, but for these olive focaccia loaves, it won’t be necessary. The procedure is the same as I used to prepare my quick no-knead focaccia. So, let me clarify! No-knead focaccia doesn’t mean there’s no dough, but rather it’s a method where flour, water, yeast, and salt are mixed with a spoon. After some resting periods, each spaced by 10/15 minutes, the so-called gluten mesh forms, which is essential for a good result in these preparations.
Having said that, I don’t want to bore you with these explanations, so I’ll get straight to the recipe. Ah, wait a moment! These focaccia sticks are made by adding olives to the dough, but you can get creative and use whatever you prefer. Curious to find out how to prepare them? Then let’s get into the kitchen, because the olive sticks will be ready in a click!
If you’re interested in other delicious leavened recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 507.73 (Kcal)
- Carbohydrates 90.07 (g) of which sugars 1.33 (g)
- Proteins 11.94 (g)
- Fat 14.72 (g) of which saturated 2.25 (g)of which unsaturated 4.25 (g)
- Fibers 16.38 (g)
- Sodium 1,707.33 (mg)
Indicative values for a portion of 172 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 3/4 cups flour (W 350 or type 1)
- 1 2/3 cups water (at room temperature)
- 1 tsp dry yeast
- 2 tbsp extra virgin olive oil
- 2 tsp salt
- 3/4 cups green olives (pitted)
- 1 1/2 tbsp extra virgin olive oil
- salt (to taste)
Tools
- Bowl
- Cutting Board
- Knife
- Baking Tray
- Parchment Paper
Steps
First, pour the room temperature water into a bowl along with the oil and yeast, and mix. Then add the flour and start mixing with a spoon. Once the flour has absorbed the liquids, add the salt and the olives chopped into small pieces.
Continue mixing with the spoon until you get a more compact dough. Now cover the bowl with plastic wrap and let it rest for 30 minutes. Then take the dough again and, with slightly damp hands or a spoon, bring the edges of the dough towards the center. Cover again with plastic wrap and let the dough rest for 15 minutes.
Repeat this operation 3 times. Then, take the dough and turn it onto the slightly floured work surface. I use durum wheat semolina flour. Make another round of folds this way. Cover it with the bowl and let it rest for another 15 minutes. After the resting time, make reinforcement folds. Flatten the dough slightly to form a rectangle (remember, it shouldn’t be thin, but it should just have the shape of a rectangle) and fold it in half, bringing one end over the other. Turn the dough again and repeat the same operation 2 more times.
Seal the dough well and place it in the bowl to rise, covering it with plastic wrap for at least 2 hours or until it doubles in volume. To help, you can place the bowl in the off oven with the light on.
After the rising time, take the dough and turn it onto the slightly floured work surface. I still use durum wheat flour. Flatten the dough and make 5 loaves. Then divide them in half lengthwise and then again in half widthwise. You should get 20 this way. Place them well spaced on a baking tray lined with parchment paper. I used 2 trays. Cover them with plastic wrap and let them rest for another 30 minutes or until doubled.
After the resting time, take the loaves and drizzle a little oil on the surface and salt. Then make the classic focaccia holes with your fingers.
Bake in a preheated oven at 392°F with static function in the lower part of the oven for 10 minutes. Then raise the tray to mid-height and finish baking until they are well golden.
Storage and Tips for Olive Sticks
The olive sticks can be stored in a cool, dry place for 1 day. Alternatively, they can be put in paper bags and frozen for 1 or 2 months. When needed, simply let them thaw at room temperature for a few hours, or they can be placed in the oven at 300°F for 10 minutes.
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FAQ Questions and Answers for Olive Sticks
Can I use fresh yeast?
Yes, you can replace the dry yeast with 9g of fresh yeast. The conversion ratio to keep in mind is 1:3.
What can I substitute the olives with?
As an alternative to olives, you can use other ingredients you prefer.
