There is a certain reward that comes from baking your own bread at home. Unlike other forms of cooking or baking, working with bread dough forces me to slow down and it calms my soul. The process is beautiful and there is no substitute for warm crusty bread fresh out of the oven.
For these Olive and Rosemary Breadsticks, I used a steaming method that I once learned from a Zingerman’s bread baking class. In addition to making a fairly wet dough, a steam tray is placed in the bottom of the oven, helping the bread to develop a golden, crisp, and chewy crust.
In these breadsticks, I added kalamata olives with the rosemary and found that they pair well in this savory bread. I used a combination of all-purpose, whole wheat, and rye flours for character and flavor. This bread does require some planning ahead as it needs to be started the night before, but the dough comes together quickly and no kneading is necessary. During the overnight resting period, the bread develops an incredibly deep flavor and a great chewy texture. Lastly, in the recipe I’ve included measurements by weight and by volume, but using weighted measurements will most accurately help you to achieve the correct flour to water ratio. It’s hard to believe that such a simple method can lead to such great results, but I hope you will give this a try!
PrintFlavorful Rosemary and Olive Bread
- Total Time: 18 hours 45 minutes
- Yield: 12 breadsticks 1x
Description
Experience the delightful combination of rosemary and kalamata olives in these no-knead breadsticks, perfect for a savory snack or side.
Ingredients
- 10 ounces all-purpose flour (about 2 cups)
- 3 1/2 ounces whole wheat flour (about 3/4 cup)
- 1 1/2 ounces rye flour (about 1/4 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon yeast
- 2 teaspoons chopped fresh rosemary
- 1/3 cup kalamata olives, pitted and chopped
- 1 1/4 cups water
- 1/4 cup beer
- 1 tablespoon apple cider vinegar
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rye flour, salt, and yeast.
- Stir in the chopped rosemary and kalamata olives until evenly distributed.
- In a small mixing bowl or liquid measuring cup, mix together the water, beer, and apple cider vinegar.
- Pour the liquid mixture into the dry ingredients and stir until a wet dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours, or until the dough has doubled in size and is bubbly.
- Preheat the oven to 450°F (230°C). Place a steam tray or an empty baking dish on the bottom rack of the oven.
- Gently shape the dough into a log or stick shapes and place on a parchment-lined baking sheet.
- Pour about 1 cup of hot water into the steam tray to create steam in the oven.
- Bake the breadsticks for 25-30 minutes, or until they are golden brown and have a crisp crust.
- Remove from the oven and let cool on a wire rack before serving.
Notes
For best results, use weighted measurements to ensure the correct flour to water ratio. The dough is quite wet, which helps create a chewy texture. Plan ahead as the dough needs to rest overnight. Store leftover breadsticks in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 breadstick
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 2
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
Why is it important to let the dough rest overnight?
The overnight resting period allows the dough to develop a deeper flavor and a chewy texture, which enhances the overall taste of the rosemary and olive bread.
How does the steaming method affect the crust of the breadsticks?
The steaming method helps to create a golden, crisp, and chewy crust by providing moisture in the oven, which is essential for achieving that perfect texture.
Can I use different types of olives instead of kalamata?
While kalamata olives are recommended for their flavor profile, you can substitute with other types of olives; just keep in mind that it may slightly alter the taste of the bread.
Did not work at all. Although, my bad, I should have paid better attention to the methodology – if the recipes calls for standard yeast, I do not see how it gets activated being mixed with the dry ingredients and then adding cold beer and water. I have made many breads, although I am no expert at all; but in hindsight, I am not surprised that my dough did not rise at all in 18 hrs. It was just a waste of time and ingredients.
I’m very sorry that this did not turn out for you. I have made many variations of this bread with great success, and it is based on Jim Lahey’s no knead bread methodology. If you google this, you will find many similar recipes using the same technique. Although active yeast works for me, perhaps you could try instant yeast next time if you are willing to give it another try.