Olive Focaccia Sticks
ready in 1 hr 45 min.
- ¾ oz Yeast (OR 6 g dried yeast)
- 3 ½ cups all-purpose flour
- ½ tsp salt
- 3 Tbsps olive oil
- all-purpose flour (for the work surface)
- 1.333 cups pitted, black Olives (drained and chopped)
Dissolve the yeast in 200 ml lukewarm water. Mix the flour with the salt in a bowl. Make a depression in the centre, add the yeast solution and oil and knead by hand to form a smooth dough, adding a little extra flour or lukewarm water if necessary. Knead the dough thoroughly on a floured work surface for 10 minutes, cover and leave in a warm place for around 1 hour to rise.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
Knead the dough again thoroughly, incorporating the olives in the process. Divide the dough into small portions and roll these into sticks roughly 20 cm long and 1 cm wide. Place on the baking tray and bake in the oven for around 15 minutes. Take out of the oven and leave to cool before serving.