Olive Loaves

Name: Olive Loaves
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8
Ingredients: Manitoba flour 2 cups; Water ½ cup; Fresh brewer's yeast 0.1 oz; Remilled durum wheat semolina 3 ½ cups; Water 1 ¼ cup; Green olives pitted 3.5 oz; Extra virgin olive oil 1 ½ tbsp; Fresh brewer's yeast 0.5 oz; Fine salt 3 tsp; Type 00 flour for dusting the loaves to taste

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337

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 337
Carbohydrates g 62.9
of which sugars g 1.6
Protein g 10.2
Fats g 4.9
of which saturated fat g 0.75
Fiber g 3.3
Sodium mg 752

Difficulty: Difficult
Prep time: 40 min
Cook time: 25 min
Makes: 8 pieces
Cost: Low
Note plus the rising times (about 16 hours)

PRESENTATION

Olive breadsticks are all about that Italian passion for baking as an art form—seriously. Across Italy, people really, really take pride in creating these, using high hydration dough, letting it rest, and getting that perfect golden crunch. Pretty simple, right? These breadsticks hold a handmade charm that makes every bite special. Choosing your olives—whether you like tangy green or rich, dark taggiasche—lets you play with flavors in a fun, personal way. And the result? Homemade breadsticks that are super crispy on the outside and light on the inside. They're a staple on Italian tables, great for snacking or part of a larger meal. This olive breadsticks recipe is a favorite at family gatherings and local bakeries because it mixes tradition with a customizable twist. For sure.

In different regions, you might find unique versions of these olive breadsticks. In Liguria, for example, taggiasche olives add a mellow, buttery flavor, contrasting with the sharper bite of green olives you see elsewhere. Here's the deal: keeping the dough moist and tender through proper resting and hydration is key. This gives you light, almost fluffy sticks with a satisfying snap—olive bits adding salty bursts here and there. If you're curious about breadsticks with olives or want to dive into Mediterranean breads—making these at home is a fantastic intro to traditional Italian baking—without much hassle. And I mean, this might be why so many people love baking breadsticks at home—it's simple, yet turns into something special. Each batch can have its unique twist based on what you choose. It's the kind of food that brings folks together, no matter where you are. Pretty much.

INGREDIENTS

337

Calories per serving

Ingredients for the 'biga': Manitoba flour 2 cups (250 g); Water ½ cup (110 g); Fresh brewer's yeast 0.1 oz (2.5 g)

for the dough: Remilled durum wheat semolina 3 ½ cups (420 g); Water 1 ¼ cup (300 g); Green olives 3.5 oz (100 g) - pitted; Extra virgin olive oil 1 ½ tbsp (20 g); Fresh brewer's yeast 0.5 oz (15 g); Fine salt 3 tsp (15 g); Type 00 flour to taste - for dusting the loaves

Preparation

How to prepare Olive Loaves

To prepare the olive loaves, first make the 'biga': in a bowl, add the flour and crumbled yeast 1, then gradually add the water 2, stirring with a wooden spoon 3.

When the mixture starts to come together, transfer it to a work surface 4 and knead it with your hands for a couple of minutes 5, until you have a smooth dough. Shape it into a ball 6 and let it mature at room temperature for 14 hours.

After this time, the dough will double in volume but remain compact 7. Break the 'biga' into pieces and place it in a stand mixer bowl with a dough hook 8, add a little water 9 and start mixing at low speed.

While the mixer is running, add the crumbled yeast 10 and the semolina 11, then add a bit more water 12,

the oil 13, and the salt 14. Continue alternating water 15

and semolina 16 until finished. Knead the dough for about 15 minutes 17. Meanwhile, roughly chop the olives 18

and add them to the bowl 19. Turn the mixer back on 20 until they are incorporated into the dough 21.

Transfer the dough onto a work surface 22 and cover with a bowl 23: let it rest for about 20 minutes. Using a dough scraper, divide the dough into 8 pieces of 5.3 oz 34.

Round them on the work surface 25 and, once you have a spherical shape, place them next to each other 26, cover with a cloth 27, and let them rest for another 15 minutes.

After this time, gently shape the dough pieces into ovals 28. Place them on a baking sheet lined with parchment paper, dust with flour 29, and let them rise for an hour. Once risen, elongate them by gently pulling the two ends with your hands 30

and twist them 30, to create loaves about 8-10 inches long. Bake in a preheated static oven at 482°F with a small pan of water at the bottom to create the right humidity. After about 25 minutes, the loaves will be golden and ready to remove from the oven 32. Let cool slightly and serve 33.