Yeasted Olive and Rosemary Sticks
Ingredients
- 500g all-purpose flour
- 1 packet dry yeast
- 1 tsp crystal sugar
- 1 tsp salt (use more if you want saltier, but olives add saltiness)
- 60ml olive oil (do not substitute, as it affects flavor)
- 300ml lukewarm water
- Olives to taste (about 3 handfuls from a large jar)
- Fresh rosemary: 2 small sprigs or dried to taste
Preparation
Mix flour with salt and make a well in the center, then add sugar, yeast, and water.
Let it sit for about 10 minutes to activate.
Add oil and knead into a smooth but slightly sticky dough, then let rise for about 1 hour in a warm place covered with a towel or plastic wrap.
Prepare olives by cutting into halves or quarters as preferred and let drain in a sieve.
Remove rosemary leaves from stems and chop finely.
When dough has risen, transfer to a floured board, knead a few more times, and stretch with fingers into a wide sheet, then sprinkle with rosemary and olives.
Fold like an envelope by folding the far edge towards you, the near edge away from you, and the sides towards each other so everything touches in the center.
Roll a few times to form a thick log and gently stretch or flatten it.
Cut into strips, then take each strip by both ends and twist each end in the opposite direction.
Place the prepared sticks on a baking sheet lined with parchment paper and brush with a little olive oil.
Cover with a clean towel and let proof for about 10 minutes, then bake at 200 degrees for about 15 minutes, depending on the oven.
