These olive breadsticks are fluffy and full of the taste of briny olives. While they can easily be enjoyed as a snack, they are particularly delicious served with an Italian-inspired meal such as a saucy pasta.
To make the olive breadsticks, you begin by mixing flour with yeast and water, and allowing the mixture to sit in the fridge for 10 hours. Then, you make a dough by adding more flour to the yeast mixture along with salt, olive, oil, and olives. After that, the dough sits to double in size before being divided into bread sticks, set aside to rise again, and then baked in the oven.
What are Olive Breadsticks?
Olive breadsticks are Italian breadsticks that have whole green olives in the dough. They are made with a yeast-based dough which ensures that the breadsticks become nice and fluffy when they are baked in the oven.
Pro Tips
- Make sure the yeast is still fresh before you begin making this recipe.
- If your dough isn’t rising or is rising very slowly, you may need to move it to a warmer location such as on top of a fridge or in a turned off oven to help it rise more quickly.
- If you don’t have green olives, you could easily replace them with black olives. Alternatively, you could replace some of the olives with sun-dried tomatoes.
- You will know the breadsticks are baked when they have puffed up and are golden in color.
Frequently Asked Questions
Why are My Breadsticks Too Hard?
If you find that your breadsticks have a hard texture after being baked, it is likely that the dough was overworked. Simply mix the dough until it is just combined to ensure that the breadsticks have a fluffy texture. Another reason is that they may have been overbaked. Simply keep an eye on them as they bake; they will be done when they have a golden color on their tops and bottoms but they should still be fluffy to the touch.
Are There Any Other Fillings I Can Add to Olive Breadsticks?
Yes, you definitely could! For cheesy olive breadsticks, simply add shredded parmesan cheese or mozzarella on top of the breadsticks before they bake. Meanwhile, if you would like a rosemary-garlic olive breadstick, you could add some chopped rosemary and garlic to the dough.
Can I Make the Olive Breadsticks Plain?
Yes, if you are looking for a plain breadstick recipe, simply omit the olives from the recipe and you will still have success.
How to Store Olive Breadsticks
If you have some breadsticks left over, you could store them in a sealed container or large Ziploc bag and store them at room temperature for up to 3 to 4 days.
Ingredients
How to Make Olive Breadsticks
In a bowl, mix 550g (4 ½ cups) of the flour with the yeast and water until combined. Cover it with plastic wrap and refrigerate it for 10 hours.
In a bowl, mix 550g (4 ½ cups) of the flour with the yeast and water until combined. Cover it with plastic wrap and refrigerate it for 10 hours.
In another bowl, stir the remaining flour with the prepared yeast mixture, salt, and olive oil until combined. Knead in the olives. Place the dough in an oiled bowl, cover it, and allow it to rise until doubled in size, about 2 hours.
In another bowl, stir the remaining flour with the prepared yeast mixture, salt, and olive oil until combined. Knead in the olives. Place the dough in an oiled bowl, cover it, and allow it to rise until doubled in size, about 2 hours.
Divide the mixture into 200g loaves. Place them on a parchment-lined baking sheet, cover them, and allow them to rise for 30 minutes.
Divide the mixture into 200g loaves. Place them on a parchment-lined baking sheet, cover them, and allow them to rise for 30 minutes.
Stretch each loaf, cover them, and allow them to rise for another 30 minutes.
Stretch each loaf, cover them, and allow them to rise for another 30 minutes.
Brush each loaf with olive oil and bake them in a 464 F (240 C) oven for 20 minutes.
Brush each loaf with olive oil and bake them in a 464 F (240 C) oven for 20 minutes.
Serve and enjoy!
Serve and enjoy!
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