The breadsticks with olives and sun-dried tomatoes are a no-knead recipe (so without mixers, planetary mixers, or other appliances) easy and delicious that I am sure you will love. I wanted to make bread at home, I had some olives to use up, an open package of sun-dried tomatoes, and I thought of using these two ingredients to enrich my bread. What a show! These breadsticks with olives and sun-dried tomatoes are soft and crunchy at the same time, you don’t even get your hands dirty to knead them because you will use only a fork and the cheap flour from the supermarket, no expensive ingredients, they are perfect also as a snack, for an aperitif or a party, they are too good and super tasty, you have no excuse not to prepare them right away 😀
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1.5 cups water
- 2.6 oz olives
- 2.6 oz sun-dried tomatoes
- 1.5 tbsp extra virgin olive oil
- 0.35 oz fresh yeast
- 2 tsp salt
- to taste extra virgin olive oil (for finishing)
- to taste semolina flour
Steps
The breadsticks with olives and sun-dried tomatoes are very easy to make; first, put the flour, yeast, and sugar dissolved in a little warm water from the total, the remaining water, and mix quickly with a fork.
As soon as the ingredients are well mixed, add the extra virgin olive oil, salt, and let them absorb well, always mixing with the fork, the dough will be coarse, it should be like that.
Cover the bowl with plastic wrap and let the dough rest for 20 minutes; then, do a round of quick folds, always mixing with the fork, and do this operation two more times, in total, you will need to do 3 rounds of folds, at 20-minute intervals.
After the last round of folds, work the dough on a surface with some semolina and add your preferred ingredients if you like, I divided it in half and put pitted green olives in one and chopped sun-dried tomatoes in the other.
Transfer the doughs to a baking tray sprinkled with semolina flour and form elongated rectangles, let them rise for a couple of hours.
After the rising time, cut the rectangles into sticks about 1.5 inches thick, along the longer side, and place the breadsticks with olives and sun-dried tomatoes on a baking sheet lined with parchment paper and let them rest for 30 minutes.
Spray the loaves with oil (or brush them if you don’t have a sprayer) and bake them in a preheated oven at 428 Fahrenheit for about 20 minutes, they should be golden.
Advice:
The breadsticks with olives and sun-dried tomatoes keep at room temperature for 3/4 days. You can also make them plain, without anything, or add other ingredients to taste. I recommend sun-dried tomatoes in oil rather than dried ones, they remain softer and won’t risk burning. I do not recommend using all-purpose flour (unless it has more than 14/15 g of protein), it is not suitable for leavened doughs. You can increase or decrease the amount of yeast, depending on the rising time.
Other homemade bread recipes HERE
