Breadsticks with olives and rosemary
4 servings
25 minutes
Breadsticks with olives and rosemary are the embodiment of Italian culinary art, a harmony of crispy dough, aromatic rosemary, and rich olive flavor. Their history roots back to the tradition of making grissini, famous Italian breadsticks. These appetizing sticks are perfect for an aperitif, as an addition to a cheese platter, or simply as a light snack. The spicy rosemary gives them a fresh, herbal note while the olives add a pleasant saltiness. They can be dipped in olive oil or served with dips to enhance the flavor and enjoyment of each crunchy piece. Easy to make, they carry the warmth of Italian cuisine and will be a wonderful addition to any table.
1
Preheat the oven to 230 degrees. Grease the baking tray with olive oil.
- Extra virgin olive oil: 2 teaspoons
2
Finely chop the olives to get about 1 tablespoon.
- Pitted black olives in oil: 5 piece
3
Roll out the dough into a rectangle of 25x30 cm. Sprinkle with olives and rosemary and gently press into the dough, rolling over with a rolling pin. Cut the dough in half lengthwise and brush with olive oil. Cut into strips about 2-2.5 cm wide and let sit for 5 minutes.
- Pitted black olives in oil: 5 piece
- Chopped fresh rosemary: 2 teaspoons
- Extra virgin olive oil: 2 teaspoons
4
Pierce the strips in several places with a fork and place on a baking sheet. Sprinkle with coarse salt and bake until done for 10-12 minutes.
- Coarse salt: to taste