Olive, Herb, & Parmesan Sticks
These delicious breadsticks are filled with a cheesy, olive, and herb filling for perfect for a quick snack or appetizer. Start off your next dinner party or celebratory event with these Olive, Herb, and Parmesan Breadsticks and get the party started with a blast of flavor. Perfect for munching on when you're in dire need of a snack or dip these in the sauces of your choice for an added kick of flavor.
- 1/2 (0.25-ounce) envelope active dry yeast
- 2 cups white bread flour
- 1 teaspoon salt
- 3/4 cup water, room temperature
- 3/4 cup purple olives, such as Kalamata, with pits in
- 1 cup parmesan cheese, grated
- 1 teaspoon herbes de Provence
- cornmeal, for dusting
Preparation time 60mins
Cooking time 75mins
MAKE THE DOUGH:
Using a mixer with the dough hook, put the flour in the mixer bowl and rub in the yeast (if using dry, just mix in). Switch the mixer onto the slowest speed, add the salt and then the water, and mix for 2 minutes, then turn up to the next slowest speed and mix for another 6 to 7 minutes until the dough becomes smooth and elastic.
Remove the dough from the bowl, transfer to a lightly floured counter and mold into a ball. Place in a lightly floured large bowl, cover with plastic/cling film and let rise in a draft-free area for 1 hour.
MAKE THE FILLING:
Pit the olives and cut each one roughly into three (I cut into more pieces). Mix the olives, cheese, and herbs together in a bowl. Set aside.
With the help of the rounded end of your scraper, turn the dough onto the counter, lightly dusted with cornmeal. Using your hand, flatten out a rectangle about 3/4 inch thick. Sprinkle the filling on top and press it into the dough with your fingertips. Fold 1/3 of the dough into the center and press down with your fingertips. Then fold the opposite side over on top (as if you were folding a letter to put into an envelope). Press with the palms of your hands to work the olives into the dough. With the flat edge of your scraper, cut the dough widthwise into 10 to 12 strips about 1/2-inch wide. Flour the counter with cornmeal. Twist each strip (I pressed the sides together so the filling wouldn’t fall off) and roll them a little on the counter so they stretch to the length of your baking try (nonstick or covered with foil so the cheese in the dough won’t stick to the tray) and place the strips on top, leaving a gap between them, 1 inch is fine.
Cover with a lint-free dishtowel and let rise for 30 to 45 minutes.
Preheat the oven to 425ºF; put the baking dish into the oven and mist the inside with a water spray.
Bake for 10 to 12 minutes or until golden brown.
Use a spatula to lift them from the baking tray. Cool on a wire rack.
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