Cheese and Olive Ciabatta Breadsticks
Prep. Time:
30 mins
Total Time:
1 hour
Serves:
Makes 15 sticks
Relaxed Recipes
Author:
Ingredients
750g strong white bread flour
1 tbsp salt
14g SAF Red dried yeast
2,5 cus lukewarm water
3 tbsp olive oil
350g pitted green olives, sliced (black works, too)
200g sharp cheese, cut into very small cubes
1 red onion, finely chopped
large handful of cilantro, roughly chopped
Tzatziki, to serve
Pantry Essentials inspired by this recipe
Instructions
Tip the flour into the bowl of a stand mixer and add the salt to one side of the bowl and the yeast to the other, making sure they don’t touch. Add most of the water and mix on low speed with the dough hook. As the dough starts to come together, gradually add the remaining water. Mix for a further 5–8 minutes on medium speed. The dough should be wet and stretch easily when pulled. Add the olive oil and mix for 3 minutes.
Add the olives, cheese, onion and coriander and mix to evenly distribute. Divide the dough into the silicon container (which does not need oiling), cover and leave it for 1–2 hours at room temperature, until the dough has at least doubled in size. If you only have one set of silicon molds, then put the spare dough into an oiled bowl and let it rise, then knock it back and bake in batches.
Meanwhile, heat your oven to 475°F.
Bake the breadsticks for 15–20 minutes, until brown, then remove them from the oven and transfer them to wire racks to cool. Serve the breadsticks with tzatziki for dipping.
