Ingredients
The following ingredients have 8 Servings
- 500 gms – 2 cups all-purpose flour
- 250 ml – 1 cup water (lukewarm)
- 1 tsp sugar
- 2 gms – ⅔ tsp active dry yeast
- 20 gms – 1 ½ tbsp butter (melted)
- 2 tbsp extra virgin olive oil + more for brushing
- ¼ tsp salt
- 4 tbsp black olives (chopped and well drained)
- 2 tbsp durum wheat flour
Instruction
- In a measuring jug, mix together the lukewarm water, sugar and active dry yeast. Set aside for 5 minutes to activate (until it becomes frothy).
- Put the flour in the bowl of an electric mixer fitted with the hook attachment and turn the mixer on (on low). Gradually add the water and yeast mixture, the melted butter and extra virgin olive. Increase the speed to medium and keep kneading for 2 minutes.
- Then add the salt and keep kneading for 8 minutes.
- Add the chopped olives and keep kneading for 2 minutes.
- When the dough is ready, shape it into a 2 cm – ¾ inch thick rectangle (its short side whould measure about 10 cm – 4 inches).
- Brush the top of the rectangle with some extra virgin olive oil and dust it with the durum wheat flour. Cover the dough with a clean tea towel and let it rise for 2 hours.
- Using a sharp knife, cut the dough along its shorter side. Gently pull the dough from the middle to create the breadsticks.
- Put them on an oven tray lined with baking paper and bake them at 200°C – 390°F for 15 - 20 minutes or until golden brown.
- Let them cool down completely before serving.
