Olive breadsticks recipe by of 17-01-2017 [Updated on 20-02-2018]
This morning I propose the breadsticks with olives a very simple recipe to be proposed as an appetizer or to accompany a homemade aperitif. The recipe is from a few weeks ago, while I was busy with other recipes, I got the urge for something tasty but salty.
The breadsticks seemed to me the right choice but I was looking for an extra touch that would differentiate them from the usual ones. This is how olive breadsticks are born, delicious and highly inviting also for their nice twisted shape.
The leavening is the longest part of the whole preparation, but once you get over that, you will be more than happy! Try them and let me know, kisses: *
How to make olive breadsticks
Put the two flours in a bowl, make a hole in the center and pour the water with the dissolved yeast and the malt.
Knead to absorb the liquids, then add the oil and salt.
Once you have a soft dough, let it rise for 2 hours.
In a blender, chop the pitted olives.
Once the dough has been taken, roll it out on a floured pastry board.
Spread the oil over the entire surface.
Cover everything with the olives.
With a knife then cut into strips of about 2 cm.
Gently roll each strip by turning the two ends of the dough in the opposite direction.
Transfer the breadsticks to a baking tray lined with parchment paper, then bake them in a preheated static oven at 180 ° C for 20 minutes.
Your olive breadsticks are ready to be brought to the table.
The breadsticks are the famous crunchy and elongated loaves of bread dough of Turin origin. Known and crunched all over the world, they are one of the most popular Italian gastronomic products abroad.
It is said that breadsticks were invented in Turin in the first half of the 1600s: in fact they take their name from "gherssa"a typical Piedmontese bread with an elongated shape and similar to the French baguette.
It is said that a doctor of the time recommended to the son of the Duke of Savoy, who suffered from intestinal disorders, to eliminate badly cooked bread (and therefore the breadcrumbs) and consume only the crispy ironed breadsticks. The consumption of these delicious elongated loaves, initially the privilege of only the nobles, soon spread to the whole population!
In this recipe we present the preparation of the Turin stretched breadsticks by Sorelle simile, with small variations.
To prepare the olive puff pastry breadsticks, cut the olives into rounds (1). In a bowl, shell the whole egg and add the milk together with two nice pinches of salt (2). Beat everything with a fork (3).
Unroll the puff pastry and brush it well with this egg and milk emulsion (4). Spread the olives into rounds on top (5), then with a sharp knife or a pizza wheel cut, starting from the long side, 10 strips of about 2.5 cm wide (6).
Twist each strip around itself, forming a spiral (7). Do not worry if the olives do not stick immediately, you can rearrange them inside the puff pastry breadsticks before putting them in the oven. Once all the breadsticks are twisted, brush them well with the egg and milk emulsion (8). Arrange them on a baking sheet lined with parchment paper and bake them in a preheated oven at 200 ° (static) for about ten minutes, until they are golden (9).
Serve the puff pastry breadsticks with olives as an appetizer, they are excellent both hot and cold.
The video recipe is also available for the olive puff pastry breadsticks, follow me on my YouTube channel!
If you liked the recipe for the olive puff pastry breadsticks, follow the Grain of Corn also on Facebook, Twitter and Google+ while here you will find the section dedicated to the Easter Monday picnic!
THE charcoal breadsticks, a natural substance obtained from the wood found in herbal shops, are ideal for those suffering from post-prandial swelling.
- 5 g of charcoal
- 500 g of flour 00
- 15 g of brewer's yeast
- 250 g of water
- 1 teaspoon of salt
- olive oil
Mix all the ingredients together except the flour mixed with charcoal.
Pour the flour into the mixer, add the liquid mixture and let it turn until the mixture is homogeneous.
Outside the planetary mixer, on a wooden surface, form a loaf, grease it abundantly with oil and let it rise uncovered for 30 minutes.
After this time, cut into strips, pass them in the durum wheat semolina, pull them to the desired length and bake them in the oven at 210 ° C for 7/8 minutes.
Soft Breadsticks with Olives
3 tablespoons of extra virgin olive oil
10 gr of dry yeast
150 gr of pitted green olives
Dissolve the sugar and yeast in lukewarm water. Then put the flour on a pastry board and slowly add the water and oil, initially mixing with a wooden spoon and then kneading with your hands for at least 5 minutes.
Add the salt and knead until you get a nice soft and smooth dough, it will take about 10 minutes.
Shape into a ball and put it to rest in a cool and dry place for 2 hours. After the rising time you will see that the ball has doubled its volume.
Add the olives cut in half to the dough and form strips of about 2 cm thick and 15 cm long. Put them on a baking sheet covered with parchment paper and let them rest for another 30 minutes.
Bake at 200 ° for about 30 minutes: the soft olive breadsticks will be ready when the surface is golden brown, if after half an hour they are still very light, leave them for another 10 minutes, but do not overdo it or they will dry out!
Your soft breadsticks with olives are ready, you can enjoy them still hot or keep them for the next day, in both cases they are delicious!
If you liked this recipe, come and visit me on the Le Ricette di Berry facebook page, with lots of ideas and tips for your kitchen!
Ingredients for about 700 g of breadsticks
|250 g of flour 00|
|150 g of water|
|6 g of fresh brewer's yeast|
|100 g of pitted black olives|
|a teaspoon of wildflower honey|
|a teaspoon of fine salt|
|25 ml of extra virgin olive oil + q.s.|
Email the ingredients
inviting your breadsticks! I have to start mixing, I haven't worked leavened for a while. a hug !
very inviting these breadsticks! the idea of making them at home inspires me a lot, they are an excellent alternative to bread and also an ideal hunger breaker! thanks for the recipe :)
& # 161Qué Rico Lucy! Para un picoteo de domingo.
I have never tried to make breadsticks, perhaps because, unlike Piedmont, they are not typical in Tuscany. but resting on that greedy plate with cheese and olives make you want to prepare a size to complete the next appetizer.
I'm not Piedmontese but on the other hand an avid breadstick devourer yes! if then there is also the dusting of corn around. it's the end! a kiss, good weekend
Even if breadsticks are a classic for us Piedmontese, I have never tried to make them. Maybe it will be the right time with your recipe :-)
Is it really essential to put the oil? I recently made them only with water, they remained a little coarse and certainly less crumbly, but good and I saved the calories of the oil. Thanks and congratulations
personally I always put a little oil to make it smoother and more malleable but if you have weight problems you can also omit it. on 400 gr of flour 20 of oil calculates that in any case it is very little, compared to oil breadsticks where the quantity is much, much more
Black olive breadsticks, raw ham and aubergine dip
Meanwhile, in a non-stick pan, stew the shallot in the extra virgin olive oil, then add the washed and diced aubergines. Season with salt and cook covered for about 10 minutes or in any case until they become tender, adding a little water if necessary. At the end of cooking they should be soft but dry. Let it cool completely then pour it all into the mixer jar along with the ricotta and marjoram leaves. Blend until you get a cream that you will adjust with salt and pepper. Refrigerate for the rest of the recipe.
Take the leavened dough and, taking small portions at a time, start forming breadsticks by rolling the dough with your hands on the pastry board. Arrange them on two suitably spaced baking sheets covered with baking paper. If desired, you can brush them with extra virgin olive oil and sprinkle them with re-milled durum wheat semolina. Bake in the convection oven already hot at 200 & deg for about 15-20 minutes, or in any case until golden brown.
When the breadsticks have reached room temperature, wrap the top of each of them in a slice of raw ham. Serve immediately with the eggplant dip.
The greedy breadsticks
Anyone who follows me live, because the blog limps, knows that for a while, I have been supporting artistic workshops for children with cooking ones. The little ones love to mess with flour and yeast! One of the workshops I love the most is just that! Breadsticks are selling like hot cakes and the manipulation process that generates them is fun and useful!
Very few ingrediants:
250 gr of white flour with yeast *
100 gr of water
5 gr fine salt
50 gr extra virgin olive oil
50 gr pitted green olives
a little bit of coarse salt
1 and a half tablespoons of poppy seeds
* I use self-raising flour for a matter of time: my workshops last an hour and a half. If you have time (grest, after-school, home.), Use fresh brewer's yeast (a quarter of a stick) and choose a slow leavening: one hour, re-kneading, one hour.
Arrange the flour like a volcano, in the middle put the water and fine salt. Knead knead knead. Add the oil, leaving aside about 10 g.
Divide the dough into two loaves.
Break the olives into tiny fragments (I ask the children to fragment each olive into 4 parts) and add them to a stick. To the second add the poppy seeds.
Prepare the breadsticks by playing to make the rolls with both hands flat on the table and place them on the pan (remember the baking paper!). Those with olives are perfect so instead the poppy seed breadsticks are to be brushed with oil and sprinkled with coarse salt: BUT DO NOT ABUNDANT!
Bake at 210 & # 176 for about 20 minutes.
I spend these 20 minutes preparing the bags.
From a sheet of paper we create the containers, on the back we write the recipe and on the front we decorate as desired.
Olive breadsticks - Recipes
For an appetizer, an aperitif or a delicious happy hour here is a quick idea with a few ingredients:
A ready-made rectangular puff pastry roll
A beaten egg
A handful of pitted and chopped green (or black) olives
A few tablespoons of grated aged caciocavallo (or parmesan)
Salt and pepper
Strips of Asiago
A few olives
Unroll the puff pastry, brush the entire surface with beaten egg and sprinkle half of the rectangle with the grated caciocavallo and olives, fold over the other half of the rectangle, brush the surface with egg, salt and pepper.
From the rectangle make many strips 1 cm wide, wrap each strip on itself, spiraling, arrange them on parchment paper placed on a baking tray and bake at 200 & # 176C for about 20 minutes or in any case until golden brown.
Allow to cool, arrange the breadsticks as the hash symbol # and fill the cavity with Asiago cut into chunks and olives.
To complete decorate with bamboo skewers.