I tell you now that if you do these black olive bread sticks won't be able to stop eating them until you have finished. Because? Because they're very crisp out, soft inside, with the spicy and sour olives and a nice aroma oil. I am preparing invariably doses because they hold up perfectly for a month in the freezer, but actually I've never got to keep them in the freezer for a month… The recipe is taken from the book "The Magic of the Oven” by Paul Hollywood, published by Gribaudo. He uses green olives, but you want to put with the Sicilian black olives seasoned???? I used a mix of two types of flour, both integrals and pressed and stone of Bridge Mills, but you can use any strong flour for bread, white or whole wheat, If you prefer.
Ingredients for about 25 sticks (obviously depends on how big you make them):
- 250 grams of flour tumbled (I use one of the Bridge Mills)
- 250 g of strong flour (I use the whole wheat flour stone molita Biancolilla dei Molini of the bridge)
- 10 grams of salt
- 10 grams of dried Brewer's yeast
- 2 Tablespoons extra virgin olive oil
- 400 ml cold mineral water
- 500 grams of olives seasoned (and if they are a little’ spicy is even better)
- olive oil for greasing the work plan
- semolina or flour for sprinkling on bread and the work plan
Pour into a bowl the flour, Add the salt and other dry yeast. Add the oil and start pouring water to knead. When you've got a mass, place it on lightly greased work surface and knead for 15 minutes or until the dough will be smooth, homogeneous, shiny and elastic. Chop the olives chunks and add it slowly to the dough: You'll have to work longer because the humidity of the olives will make the dough very soft and greasy. When the mixture has absorbed all the olives, place in a large mixing bowl, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.
Transfer the dough on the work surface sprinkled with semolina or flour and flatten it slightly with a rolling pin, simply fold it several times on itself but gently, without pinching. Form a rectangle about a half centimeter and make your preferred length sticks. Put the sticks on baking pans lined with parchment paper and sprinkle with semolina, then cover with cling film and leave to rise for 30 minutes in a warm place.
Preheat oven to 220 degrees and, After rest, Bake in preheated oven for 30 minutes. Remove from oven and allow to cool on a wire rack.