2 1/4 cups bread flour
1 tea. kosher salt
1 packet yeast, (2 tea.)
1/4 cup olive oil
1/4 cup water, room temp.
5 oz. small green olives
1 Tbl. rough chopped fresh rosemary
1 tea. coarse salt for sprinkling
Oiled lasagna pan
Using a stand mixer pour in the flour, salt on one side of the bowl, yeast on the opposite side of the bowl, olive oil and half the water and begin to mix with a dough hook. Slowly add the remaining water, dough will be very wet. Continue to mix for 10 minutes. Add the olives and rosemary enough to combine thoroughly. Place dough in oiled lasagna dish spread out, cover with plastic wrap and allow to rise for 90 minutes, or overnight in the refrigerator. NOTE: The longer a dough takes to rise the more flavor is created.
Preheat oven to 425-degrees.
On a large cutting board flour it well, I mean lots and lots of flour and turn out dough on to the floured board as one rectangle, the same as in the lasagna tray. This dough will not be kneaded a second time. Using a large chef's knife cut dough into long strands. These will be your final bread sticks and place half the bread sticks on a well floured baking sheet; stretching to the length of the baking sheet taking car not to deflate the dough. Or use two baking sheets and divide the dough between them.
Sprinkle with coarse salt for flavor and extra crunch (can be omitted).
Bake for approx 20 minutes until lightly golden and remove from oven to cool.
HINT: These pair beautifully with a Gin Martini as a starter
OPTIONS:
Chopped roasted garlic cloves
Sun dried tomatoes
Chopped dates and brown sugar
5 oz. small green olives
1 Tbl. rough chopped fresh rosemary
1 tea. coarse salt for sprinkling
Oiled lasagna pan
Using a stand mixer pour in the flour, salt on one side of the bowl, yeast on the opposite side of the bowl, olive oil and half the water and begin to mix with a dough hook. Slowly add the remaining water, dough will be very wet. Continue to mix for 10 minutes. Add the olives and rosemary enough to combine thoroughly. Place dough in oiled lasagna dish spread out, cover with plastic wrap and allow to rise for 90 minutes, or overnight in the refrigerator. NOTE: The longer a dough takes to rise the more flavor is created.
Preheat oven to 425-degrees.
On a large cutting board flour it well, I mean lots and lots of flour and turn out dough on to the floured board as one rectangle, the same as in the lasagna tray. This dough will not be kneaded a second time. Using a large chef's knife cut dough into long strands. These will be your final bread sticks and place half the bread sticks on a well floured baking sheet; stretching to the length of the baking sheet taking car not to deflate the dough. Or use two baking sheets and divide the dough between them.
Sprinkle with coarse salt for flavor and extra crunch (can be omitted).
Bake for approx 20 minutes until lightly golden and remove from oven to cool.
HINT: These pair beautifully with a Gin Martini as a starter
OPTIONS:
Chopped roasted garlic cloves
Sun dried tomatoes
Chopped dates and brown sugar
