Olive Filoncini (Italian Olive Breadsticks)
Category: Leavened Breads
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 250g |
| Water | 110g |
| Fresh Brewer’s Yeast | 5g |
| Semolina Flour (re-ground durum wheat) | 420g |
| Water | 300g |
| Green Olives | 100g |
| Extra Virgin Olive Oil | 20g |
| Fresh Brewer’s Yeast | 15g |
| Salt | 15g |
| All-Purpose Flour (for dusting) | As needed |
Instructions:
Step 1: Prepare the Biga
Start by making the biga, the traditional Italian starter dough that will give your bread a rich flavor and texture. In a large bowl, combine the Manitoba flour with the crumbled fresh yeast. Slowly pour in the first portion of water (110g), stirring with a wooden spoon as you go. Continue adding the water little by little until the dough begins to come together. Once it starts to form a shaggy mass, transfer it onto a clean surface. Knead it gently for a few minutes until the dough becomes smooth and uniform. Shape the dough into a ball. Cover the bowl with a clean kitchen towel and leave it to rise for about 1 to 2 hours, or until it doubles in size but remains compact in texture.
Step 2: Mix the Dough
Once the biga has risen, break it into smaller pieces and transfer it into the bowl of a stand mixer fitted with a dough hook. Add the remaining water (300g) gradually, while the mixer is on low speed. Crumble in the second portion of fresh yeast (15g) and continue mixing. As the dough begins to come together, pour in the olive oil, followed by the semolina flour in small amounts. Continue to mix until all the ingredients are incorporated and a smooth, elastic dough forms.
Step 3: Add the Olives
While the dough is still mixing, chop the green olives coarsely and add them to the dough. Continue mixing on medium speed until the olives are evenly distributed throughout the dough. This will infuse the dough with their savory flavor, creating a lovely contrast with the mild bread.
Step 4: Knead and Shape the Dough
Once the dough is smooth and the olives are evenly mixed in, transfer it onto a lightly floured surface. Shape the dough into a ball and cover it with a damp cloth. Let it rest for 30 minutes to an hour, allowing the dough to rise and relax. After resting, gently stretch and shape the dough into individual oval rolls. Be careful not to deflate the dough too much, as you want to preserve the air pockets that help the filoncini rise beautifully in the oven.
Step 5: Shape the Filoncini
Take each piece of dough and roll it out gently into a long, slender shape, approximately 20-25 cm (8-10 inches) in length. Arrange the shaped filoncini on a baking tray lined with parchment paper. Make sure they are spaced out to give them room to expand during baking. Lightly dust the top of each filoncino with a little all-purpose flour, adding a rustic touch.
Step 6: Bake the Filoncini
Preheat your oven to 250°C (480°F), ensuring it is fully heated before baking. Place a small baking dish filled with water on the bottom rack of the oven to create steam. This will help the bread develop a beautiful crust. Place the baking tray with the filoncini in the oven and bake for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. The high heat combined with steam will give them a crisp, golden crust while keeping the inside tender and moist.
Step 7: Serve
Once baked, remove the filoncini from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature. These olive filoncini are perfect as an appetizer, snack, or accompaniment to your favorite Mediterranean dishes. The subtle, salty flavor of the green olives pairs wonderfully with the rich, chewy texture of the bread, making them a delightful addition to any meal.
Tips for Success:
- Make sure the water you add to the dough is not too hot, as it can kill the yeast. Lukewarm water is ideal for activating the yeast without compromising its effectiveness.
- The rest period for the dough is crucial for allowing the gluten to relax, which will help in shaping the filoncini without resistance.
- If you prefer a more rustic flavor, you can swap out some of the all-purpose flour for whole wheat flour, which will add a nuttier taste to the bread.
These Olive Filoncini offer a delicious twist on traditional breadsticks, with the Mediterranean flavors of green olives and extra virgin olive oil. Whether served as part of a festive meal or enjoyed as a snack on their own, they’re sure to be a hit at your table!
