How to Make Olive Bread Sticks with a KitchenAid

Really nice # LAUGHING # # BLEEP # blah blah blah blah Definitely this one Hi Jo here, now today I want to give you
a recipe for olive bread or olive sticks although I don’t like to say olive sticks, as I think it makes you think of something snappy, crispy like a grissini, these are
more like a mini baguette. Perfect as just as a snack, or with an aperitif or
serve with a cheese course or if you bake a whole Camembert, drizzle it with a bit
of honey and dip these in it it’s absolutely delicious. Check it out on my Instagram feed, I’ve posted it quite a few times because it’s a family favorite. Also
Christmas is coming so these would be perfect if you’re having friends around
for drinks, just serve some of these with it, very nice. You’re going to need 500 grams of strong white bread flour, 2 or 300 grams of black olives, if you can get the dried
ones all the better, these ones actually aren’t, but what I did was I pitted them, put them on a baking tray into a low oven at 50 degrees for about half an hour
just to drive off some of that moisture and intensify the flavour. 9 grams of
salt a little bit lower than I normally use for half a kilo of flour but the
olives are salty, so just take that down a bit 8 grams of yeast, which is about a gram up on what I’d normally used for 500 grams but
that is because we’ve got olives in it olive oil all the things that are gonna
retard the bread, stop it puffing up so much, so just upping the yeast a little
bit will just give us that boost 2 or 3 sprigs of fresh rosemary, really love
this stuff so I’ve gone for 3 and a little bit actually and then 400 milliliters of water, again
I’ve used slightly warm water I know people have been saying use cold water and adjust your timings accordingly if it’s not puffing up that’s all very well, but if you’ve waited two hours for it to puff up and it hasn’t yet and you’ve got to wait another two hours, you’re up to kind of four hours then and most people are going to lose
patience by then, either chuck it all in or just bake it and it’ll come out hard and tough and it’s not going to be great, so a little bit of warm water around 25 to 30 degrees if that helps and that will just help it all get going and you should find you’ve got nice puffy dough in about an hour, hour and a half Ok so let’s get started we’re going to mix all this in a KitchenAid because we’re around 80 percent hydration so it’s going to be quite a wet sticky
dough and also I like to put the olives in the dough, in the mixer and blend them
for a couple of minutes because that just breaks them up a little bit, distributes them through the dough almost colours the dough, like a little grayey, blackey colour, so you get the flavor of the olive all the way through the bread,
not just in the actual olives So we need our 500 grams of bread flour the 9 grams of salt the 8 grams of yeast in to the mixer on a low speed and then add our water that can all go in whilst that’s mixing we’ll just chop up our Rosemary, so just pull the leaves off of the sticks there we go, a few extra there and just chop it up, nice and fine got a pretty teeny chopping board here something like that, doesn’t have to be too fine it’s nice to keep these a bit rustic so we’ll let that mix for a good 5 minutes we want to develop the gluten here and turn this into a dough before we add our olive oil, because things like oils, they all stop gluten formation so get the bread dough made, then we’ll add the oil, the herbs and the olives Ok so that’s been about five minutes,
we’ll add our olive oil, now you want a couple of tablespoons or basically a good glug, if
you’re going to weigh it, I think you’re looking at around fifty or sixty grams, but
I’d say just a good old drizzle of extra virgin olive oil again we’ll turn it on to a low speed so we don’t slosh this everywhere we’ll let that incorporate whilst that’s incorporating we can add
our chopped Rosemary there you go let that incorporate for a couple of minutes and then we’ll do the olives for a couple of minutes more after that Ok that’s been a couple of minutes, you
see we’ve got a nice stretchy dough, quite wet we’ll add our olives and now mix that for a minute or two minutes you don’t want too long to totally smash up the olives, but I like them to be broken up in there a little bit Ok that’s been about a minute, that’s
incorporated scrape that off the dough hook and what we’ll do is we’ll tip this out so you can see what it looks like just shape it up a little bit and then back in the bowl to proof so a little bit of flour scrape that out so you can see pretty, pretty sticky turn that over a few times should come together as a bit of a ball there we go and that, we’ll put back in the bowl there we go so we’ll leave that in there
for about an hour, two hours cover it with some cling film or just a
tea towel and then we’ll come back shape it and bake it! Ok it’s been about 90
minutes and dough’s puffed up nicely so now we can tip this out on here
we’re not gonna knock it back these are kind of rustic little stick so we want to keep them with nice big air pockets inside so we won’t knock it back,
we need quite a well floured surface because the dough is pretty sticky, so
good bit of flour we’re going to have flour underneath, we’ll flour on top before we cut it then once we slice them up, you get some nice effects with the white flour underneath and then the non-floured bits so tip this out again, try not to break it up too much, just use the dough scraper to get it out sprinkle some flour on top, so it’s not
too sticky and then we want to get it into a kind of a rectangle, because we’re gonna slice it up so just stretch it around, we kind of want it longer than it is wide, because we’ll make these that way Ok that’s nice, now I’ve got two trays here lined with baking parchment have them on the side ready and then you just want to cut these off into kind of like inch strips so down there, down there and then,
so they’re very rustic and it’s nice to give them just a little twist maybe and
that way you’re going to get sort of… you know like when you slash a loaf, you’ll get the white with the flour, then you’ll get an open cut white, open cut, just makes them look a bit more interesting put them on your tray about an inch apart and… they’ll come out nicely there’s another one and the last one there we go, so we’ve got 12, look like
that, very rustic not shaped just as straight as possible, evenly spaced if you want to create a bit more room between them, you can just use your scraper, just to move them around and now cover them with a tea towel,
leave them to proof for… they’re only gonna need about half an hour because like I say we haven’t knocked them back, so they’ve still got a good amount of air in them but give them half an hour, just for the cut sides to re-explained and then we need to bake them at, quite
hot I would put the oven to full blast whilst you heat it up for a good 10 to 15
minutes, then turn it down to about 220 and bake these for 12 to 15 minutes
depending how big you’ve cut them these ones probably will be 12 to 15 because I’ve done them quite big and that’s it! Ok so there we go, the finished result. I baked these at 240 in the end for 18 minutes I wanted to get a bit of colour on them and these two were quite big If you’re having them for snacks or nibbles you kind of want to be aiming for this
kind of size makes a nice little treat but you can see a good bit of colour, nice and crispy, soft on the inside, packet full of olives delicious with a glass of wine, these ones, the bigger ones, like I say if you’re serving them with a cheese course, that would be perfect you could almost cut that open like a baguette, serve that with your cheese Now we’re coming up to Christmas I’ll try and do a few videos with things like fougasse, fruit loaves, things are a little bit festive and will be a nice treat over the
Christmas period anything you’d like me to have a go at, leave a comment if it’s something I’ve baked before and I know I can do I’ll give it a go and show you how I
do it In the meantime please subscribe or like the video and I’ll see you next
time, cheers!

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