Have you ever tried making homemade bread with olives inside? After the great success of my Bread with Olives, easy recipe with sourdough today I decided to prepare olive breadsticks, a little oven indulgence: crunchy on the outside, soft inside, with pieces of seasoned black olives that make every bite flavorful and irresistible. They are perfect to enjoy as they are, or accompanied by cheese and cold cuts for a homemade rustic aperitif.
Olive lovers?? Try also ;
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 500 Type 0 flour (you can also use half semolina flour)
- 1.5 cups water
- 2 tsp salt (light)
- 1 tsp malt powder
- 3.5 oz liquid sourdough (or 10 g fresh yeast)
- 9 oz cooked and seasoned black olives
Tools
- Bimby
- Bowl
- Metal Dough Scraper
- Baking Tray
Steps
The day before, prepare the olives as per the Bread with Olives recipe.
For the bread dough, dissolve the sourdough with the water in the Bimby bowl. 20 seconds at speed 3.
Add the flour and malt and work for 1 minute at kneading speed. Let rest for 30 minutes.
Add the salt, another drop of water (taken from the total) and knead for 5 minutes at kneading speed.
Transfer to the work surface and let rest another 30 minutes, then open the dough like a sheet (lamination).
Fold the dough and form a ball. Then do 3 sets of folds at intervals of 30 minutes each. Let it rise until doubled.
Transfer the dough back to the work surface. Divide it into 2 parts for easier handling and open each part again like a sheet and stuff with the olives.
Fold the dough, form a ball, and let it rest in a bowl for another hour.
Transfer the risen olive dough to the work surface and, with the help of a scraper, form the breadsticks. Do not shape them, they should be as rustic as possible.
Let rest for 30 minutes and bake for about 30 minutes at 392°F
These olive breadsticks always disappear too quickly, so I recommend making plenty! And if you have some leftover dough… turn it into focaccia!
If you find these olives bitter you can easily use those from the supermarket, or Taggiasca olives.
