All you need is a bowl and a spoon to make these breadsticks! They have a crispy, crusty exterior and a soft interior full of olives. They may look rustic, but they taste like they came right out of a bakery.
Ingredients:
- 400 grams bread flour
- 100 grams whole spelt flour (you can replace this with all purpose flour or more bread flour)
- 1 teaspoon instant yeast
- 350 grams water
- 30 grams olive oil
- 2 teaspoons salt
- 100 grams kalamata olives, dried and roughly chopped (or any olive you like)
Instructions:
- The day before you want to bake your breadsticks, use a spoon to mix all the ingredients in a large bowl until a very rough dough comes together and all streaks of flour disappear. The dough will be extremely sticky and loose at this point, and that’s fine!
- Cover the bowl and let it rest for an hour at room temperature, and then place it in the fridge overnight, or for up to 24 hours.
- The next day, preheat your oven to 220 Celsius / 425 Fahrenheit.
- Generously flour a clean work surface.
- Remove the dough from the fridge and dump it out onto your floured surface.
- Sprinkle more flour on top of the dough.
- Using your hands, stretch the dough out into a rectangle about 40×50 cm (this doesn’t need to be perfect!).
- With a sharp knife or a bench scraper, cut the dough into 5-6 even rectangles. Transfer the rectangles onto a lined baking sheet. Dust off any excess flour.
- Cover and let the breadsticks rise for 30 minutes while the oven heats up.
- Bake for 15-20 minutes, or until golden brown. (For a crispier crust, spray some water into the oven when placing the baking sheet in the oven and immediately close the door.)
- Let cool slightly and enjoy! Breadsticks are best fresh but can be reheated in the oven or toaster.
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