Olive Breadsticks

Instructions

1. 1

   Combine warm water and instant yeast in a large bowl, stirring gently. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your breadsticks will rise properly.

2. 2

   Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead by hand for about 8 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable—don't overwork it.

3. 3

   Fold in the chopped olives, minced garlic, and fresh rosemary until evenly distributed throughout the dough.

   Tip: Reserve a small handful of olives for pressing onto the surface of the breadsticks later if desired.

4. 4

   Divide the dough into 12-16 equal pieces. Roll each piece between your palms and the work surface to form a thin stick about 20 cm long.

   Tip: Keep your hands lightly oiled to prevent sticking.

5. 5

   Place breadsticks on a parchment-lined baking tray, spacing them about 2 cm apart. Cover loosely with a damp kitchen towel and let rise for 15 minutes.

   Tip: A quick rise is all they need—they don't need to double in size.

6. 6

   Preheat oven to 220°C. Brush each breadstick lightly with olive oil and sprinkle generously with grated parmesan, black pepper, and sea salt.

   Tip: This creates a wonderfully crispy, savory crust.

7. 7

   Bake for 20-25 minutes until golden brown and crispy throughout. The breadsticks should sound hollow when tapped on the bottom.

   Tip: Rotate the tray halfway through baking for even browning.

8. 8

   Transfer to a wire rack to cool for 5 minutes before serving. Serve warm or at room temperature with your favorite dipping sauce.

   Tip: They're best enjoyed within a few hours of baking but can be stored in an airtight container for up to 2 days.