Olive Breadsticks

Ingredients

• 1kg (2lb 2 oz) strong white bread flour, plus extra for dusting
• 20g (¾ oz) salt
• 20g (¾ oz) instant yeast
• 800ml (1½ pints) tepid water
• 4 tbsp olive oil, plus extra for oiling
• 1 x 1kg (2lb 2 oz) jar pitted green olives in brine, drained
• fine semolina, for dusting (optional)

Instructions

1. 1
   Oil two 2-3 liter (3½-5¼ pints) square plastic container.
2. 2
   Put 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. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water.
3. 3
   Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed.
4. 4
   Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour.
5. 5
   Line four baking trays with baking parchment or silicone paper and preheat the oven to 425F.
6. 6
   Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible.
7. 7
   Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm (8-10in) long. Place six strips onto each of the prepared baking trays, spacing them apart.
8. 8
   Bake the dough sticks for 10-15 minutes. Cool on wire rack.