Olive Breadsticks (Filoncini alle Olive)
2.5 hours
serves 6
serves 6
Rustic Italian breadsticks folded with briny black and green olives. Crisp outside, soft inside, and perfect with a glass of wine.
Moderate
Ingredients
350 g 00 flour
210–220 g water
7 g active dry yeast
7 g salt
1 tbsp olive oil
100–120 g black and green olives
350 g 00 flour
210–220 g water
7 g active dry yeast
7 g salt
1 tbsp olive oil
100–120 g black and green olives
Method
Mix Dissolve yeast in water. Add flour and mix into a rough dough. Rest 15–20 min.
Add salt and oil Add salt and olive oil. Knead until smooth.
Add olives Fold in olives gently.
Bulk fermentation Cover and rise 1–1.5 hours until roughly doubled. Do 1–2 folds early on.
Shape Divide into 5–7 pieces and stretch into rustic logs.
Final proof Rest 20–30 min on tray.
Bake Bake at 220°C for 18–22 min until golden. Drizzle olive oil if you like. Filoncini alle olive
Mix Dissolve yeast in water. Add flour and mix into a rough dough. Rest 15–20 min.
Add salt and oil Add salt and olive oil. Knead until smooth.
Add olives Fold in olives gently.
Bulk fermentation Cover and rise 1–1.5 hours until roughly doubled. Do 1–2 folds early on.
Shape Divide into 5–7 pieces and stretch into rustic logs.
Final proof Rest 20–30 min on tray.
Bake Bake at 220°C for 18–22 min until golden. Drizzle olive oil if you like. Filoncini alle olive