Olive and Cheese Sticks
A specialty of Manhattan’s Breads Bakery, these olive straws, or bread sticks, are addictive. It’s almost impossible to resist eating them as soon as they come out of the oven, piping hot. Photo by Daniel Layla.
- 1 cup, tightly packed, choice of black and green olives, drained and pitted
- 2 garlic cloves, crushed
- Scant ½ pound hard cheese such as gouda, cheddar or Emmental, cut into small cubes about 3/8 inch each
- 1/3 cup sifted corn flour
- 1 2/3 cup water
- 3 tablespoons fresh yeast
- 3¾ cups sifted white wheat flour
- ¾ cup sifted rye flour
- 1 tablespoon salt
- 1 egg, beaten
- Check the olives carefully to make sure that there are no pits left. In a bowl, mix olives with garlic, cheese and corn flour. Pour water into a separate kneading bowl and crumble the yeast into it. Add the sifted white wheat flour and sifted rye flour, followed by salt. Using kneading hook, knead on low speed for about 5 minutes. Then increase mixer speed to medium and knead for 6 more minutes until a somewhat soft dough forms. Lower the mixer speed, add the olive mixture and knead for about one more minute, until olives are incorporated into the dough. Take out the dough and place it on a lightly floured work surface. Knead the dough by hand for a minute and roll into a ball.
- To proof, place the dough ball inside a large lightly floured bowl, cover with a towel or plastic wrap and let rise for 30 minutes, or until almost double in volume. Put dough on a lightly floured work surface and, using your palms, flatten the dough into a rectangle. Cut dough into 15 long, even strips with a knife or a dough scraper. Roll each strip into a cylinder about 10 inches long. Place cylinders on a baking form lined with parchment paper, cover and let rise for 40 minutes.
- With 15 minutes left until proofing is complete, pre-heat oven to 425 degrees. When ready for baking, brush dough sticks with beaten egg to glaze. Bake for 15 minutes or until sticks are golden and cheese is melted. Remove from oven and let cool on a rack.