My poor husband is recovering from getting four wisdom teeth removed, and is on a diet of yoghurt, custard and jelly.
I knew I couldn’t torture him by making a loaf that he wanted to eat, so decided to include olives which he hates.
I also wanted to have a crack at breadsticks, which seem to be made using two main methods – one is using a basic loaf recipe, and one uses a pizza-based dough which generally has olive oil in the dough.
I did a regular dough recipe but added some wholemeal flour for extra flavour as well as olives and chopped, fresh rosemary.
The only real difference in making bread sticks is the shaping and baking time which is only 20 minutes.
These are quick and easy to make, and I’m looking forward to serving them with dips at dinner tonight!
Olive and rosemary bread sticks
400g strong white flour
100g wholemeal flour
7g fast-action dried yeast
375ml tepid water
2 tbsps olives, halved
1 tbsp fresh rosemary, chopped
In a large bowl, rub together the flours, yeast and salt. Make sure you keep the yeast and the salt at separate ends of the bowl so they don’t directly touch (remember, the salt will kill the yeast).
Add the water, then mix together until you have a wet dough. Cover and leave for 20 minutes.
Once rested, tip out onto a lightly floured surface and knead for 10 minutes or until you have a soft, stretchy dough.
Cover and rest for 1-1.5 hours, or until doubled in size.
Once rested for the second time, turn the dough out onto a lightly floured surface and mix in the olives and rosemary.
Cut the dough into 8 pieces and then roll out into long sticks. Cover and prove for a further 10 minutes.
Pre-heat the oven to 220C and then bake the sticks for 10-15 minutes or until golden.