Olive breadsticks
Light and airy olive breadsticks made from a soft, well-risen dough, baked at high heat until crisp on the outside and tender inside.
Updated : 13 January, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Flour
20 grams
Salt
20 grams
Yeast
800 milliliters
Water
4 tablespoon
Olive oil
1 kilograms
Olives
as needed
Semolina
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Lightly oil two 2–3 litre (3½-5¼ pint) square plastic containers and set them aside.
Step 2
Place the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Pour in three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water.
Step 3
Continue mixing for 5-8 minutes on a medium speed, until the dough is wet and stretches easily when pulled. Add the olive oil and mix for another 2 minutes, then add the olives and mix again until they are evenly distributed.
Step 4
Transfer the dough into the oiled containers and leave to rise for about 1 hour, or until it has at least tripled in size.
Step 5
Line four baking trays with baking parchment or silicone paper and preheat the oven to 220°C.
Step 6
Heavily flour the work surface, adding some semolina if you have it. Carefully tip the risen dough out onto the surface. It will be very soft and loose, but handle it gently to keep as much air in the dough as possible. Dust the top with flour and gently stretch it into a rough rectangle.
Step 7
Starting from one long edge, cut the dough into roughly 36 strips. Stretch each strip to about 20-25cm (8-10in) long and place six strips on each prepared baking tray, spacing them apart.
Step 8
Bake for 10-15 minutes, then transfer to a wire rack to cool.
Author note
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