Bread sticks with black olives, PDO huile d’olive d’Aix-en-Provence – olives maturées

Bread sticks with black olives, PDO huile d’olive d’Aix-en-Provence – olives maturées

8 persons
25 minutes
20 minutes
60 minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d'olive d'Aix-en-Provence - olives maturées

Tips and tricks

You can add green olives or replace the black olives with green olives (PDO olives from Nîmes, Lucques du Languedoc, etc.).

Ingredients

  • 250 g flour
  • 2 tbsp. PDO huile d’olive d’Aix-en-Provence – olives maturées
  • 10 cl lukewarm water
  • 10 g fresh baker’s yeast
  • 1/2 tsp. fine salt
  • 1 tbsp. sugar
  • 100 g PDO olives de Nice or Nyons
  • Dissolve the yeast in the warm water. Put the flour into a bowl, add the salt, the caster sugar and the olive oil.
  • Mix then knead for around ten minutes.
  • Stone the black olives then cut them into small pieces.
  • Add the olive pieces to the dough and knead a little, until all of the olive pieces are well blended into the dough.
  • Cover the dough with a cloth and leave to rise for around 1 hr in a warm room.
  • Preheat the oven to 180°C.
  • Punch down the dough. Divide it into lumps of the same size.
  • Shape them into long, thin coils around twenty centimetres long.
  • Place the bread sticks onto a baking sheet lined with greaseproof paper, leaving enough space between them. Brush with olive oil.
  • Bake until golden brown (around 20 minutes).



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