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 oz (285 g) all-purpose flour (about 2 cups)
- 3 1/2 oz (100 g) whole wheat flour (about 3/4 cup)
- 1 1/2 oz (45 g) rye flour (about 1/4 cup)
- 1/2 tsp salt
- 1/4 tsp yeast
- 2 tsp chopped fresh rosemary
- 1/3 cup (80 ml) kalamata olives, pitted and chopped
- 1 1/4 cups (300 ml) water
- 1/4 cup (60 ml) beer
- 1 tbsp 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