Description

Experience the delightful combination of rosemary and kalamata olives in these no-knead breadsticks, perfect for a savory snack or side.

Ingredients

Units Scale

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