Kalamata Olive Breadsticks

These breadsticks are salty, flavoursome and crispy, and way too addictive! I love baking in the morning so I make an overnight bread dough. If you want to speed it up and make these in a few hours, use 2x the amount of yeast and place the dough someplace warm instead of in the fridge. You could start with a proper knead as well and only fold once after 30min for some tension, before starting the regular rise at room temperature.


  • 250gr strong bread flour
  • 175gr lukewarm water
  • 6gr salt
  • 1.5gr (1/4 tsp) dried yeast
  • 60gr kalamata olives, pitted
  • 45gr sundried tomato (in oil)
  • 3 garlic cloves
  • 1 tbs oil of the jar of sundried tomatoes

Makes approx 20-25 breadsticks


In the evening, combine all ingredients in a bowl. Stir everything together well, then cover and leave for 30min.
With a firm rubber spatula, or a sturdy rounded dough scraper, scrape over the side and bottom of the bowl, then lift the dough and fold it over itself. Do this all around the bowl, until you have a nice and firm ball of dough. Rest for 30min. Do this at least 2, preferably 3 more times.
Cover the bowl and set it in the fridge.

Take the dough out in the morning, it should be nicely doubled in size. If yours seems a bit small, set the bowl in a warm-ish environment until it has puffed up sufficiently.
Take the dough out of the bowl, onto a well floured surface. Roll it out to a large rectangle.

In a small blender, pulse together the olives, tomatoes, garlic and oil. Spread the mixture out over the dough.
Cut the rectangle in long strips – I use a pizza cutter.
Place the strips on a baking tray with a little room between the strips (2cm). Twist each strip.
Leave for 30min in a warm place.

Heat the oven to 230°C. Also put a baking tray or oven proof dish on the oven base.
Put the kettle on.

Spray the breads with a little water and place the baking tray in the oven.
Poor some boiling water from the kettle onto the hot baking tray on the bottom of the oven. Quickly close the door and bake for 18 minutes or until crunchy and browned. They will crisp up a bit more post baking.

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