Olive Breadsticks – aka Grissini alle Olive – are a variation of the traditional “grissini stirati” recipe that I have already shared with you a while ago. I often make my own breadsticks, as they taste so much better than any store bought variety. I love the fact that they are crunchy and they are the perfect snack or appetiser idea. I often serve them as part of an antipasto platter to accompany cold cuts and cheeses. What I like the most, though, is the fact that they are really easy to make – easier than bread in fact! You can also involve your kids in the shaping process, as the pieces of dough are pulled by hand to create long sticks, an activity that my kids thoroughly enjoy. Try them and let me know how you like them! Buon appetito.
Olive Breadsticks - how to make Italian olive breadsticks the traditional way.
- 500 gms – 2 cups all-purpose flour
- 250 ml – 1 cup water lukewarm
- 1 tsp sugar
- 2 gms – ⅔ tsp active dry yeast
- 20 gms – 1 ½ tbsp butter melted
- 2 tbsp extra virgin olive oil + more for brushing
- ¼ tsp salt
- 4 tbsp black olives chopped and well drained
- 2 tbsp durum wheat flour
In a measuring jug, mix together the lukewarm water, sugar and active dry yeast. Set aside for 5 minutes to activate (until it becomes frothy).
Put the flour in the bowl of an electric mixer fitted with the hook attachment and turn the mixer on (on low). Gradually add the water and yeast mixture, the melted butter and extra virgin olive. Increase the speed to medium and keep kneading for 2 minutes.
Then add the salt and keep kneading for 8 minutes.
Add the chopped olives and keep kneading for 2 minutes.
When the dough is ready, shape it into a 2 cm – ¾ inch thick rectangle (its short side whould measure about 10 cm – 4 inches).
Brush the top of the rectangle with some extra virgin olive oil and dust it with the durum wheat flour. Cover the dough with a clean tea towel and let it rise for 2 hours.
Using a sharp knife, cut the dough along its shorter side. Gently pull the dough from the middle to create the breadsticks.
Put them on an oven tray lined with baking paper and bake them at 200°C – 390°F for 15 - 20 minutes or until golden brown.
Let them cool down completely before serving.
These breadsticks can be left out on the kitchen counter and remain crunchy for a few days.
These look wonderful and seem so easy – I’m keen to try them!
These look fantastic Manu. I’ve wanted to make my own breadsticks for ages. Quick question – do u store these in an airtight container?
Hi Trisha! I keep them outside, on the kitchen counter. If you put them in an air-tight container they may go stale faster. Mine never last more than a day or 2. 😉
Thanks for the prompt reply Manu. Thats exactly what I thought. I know it would disappear in my house. 🙂
If you do’t have a stand-alone mixer, can you make these by hand?
Donna Outwater says
Your recipe calls for 500 gms or 2 cups of flour. I looked up 500 gms of flour and it said that is 3 cups.