- 1kg/2lb 2oz strong white bread flour, plus extra for dusting
- 20g/¾oz salt
- 20g/¾oz instant yeast
- 800ml/1½ pints tepid water
- 4 tbsp olive oil, plus extra for oiling
- 1 x 1kg/2lb 2oz jar pitted green olives in brine, drained and quartered
- Oil two 2-3 litre/3½-5¼ pints square plastic container.
- Put the flour into a bowl. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing. As the dough starts to come together, gradually add the remaining water.
- Mix for a further 5-8 minutes. The dough should now be wet and stretch easily when pulled.
- Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed.
- Put the dough into the oiled containers and allow to triple in size – for approximately an hour.
- Line baking trays with baking parchment paper and preheat the oven to 220C/425F/Gas 7.
- Lightly flour a clear work surface, before carefully tipping the dough onto the surface. It will be very loose and flowing –handle it gently so that you keep as much air in the dough as possible.
- Stretch out the dough into a tough rectangle. Starting at one long edge, cut the dough into strips.
- Stretch each piece out until 8-10in long and twist twice. Place six strips onto each of the prepared baking trays, spacing them apart.
- Bake the dough sticks for 10-15 minutes. Cool on wire rack.