Olive and Rosemary Breadstick Twists

• Vegan

• Produce

  • 2 tsp Rosemary, Fresh

• Condiments

  • 1/3 cup Kalamata olives, pitted and chopped

• Baking & Spices

  • 10 oz All-purpose flour
  • 1 Finishing salt, coarse
  • 1 1/2 oz Rye flour
  • 1/2 tsp Salt
  • 3 1/2 oz Whole wheat flour
  • 1/4 tsp Yeast

• Oils & Vinegars

  • 1 tbsp White vinegar

• Beer, Wine & Liquor

  • 3 oz Beer

• Liquids

  • 7 oz Water

Found on gatheranddine.com

Ingredients

• 10 ounces all-purpose flour (about 2 cups)
• 3½ ounces whole wheat flour (about ¾ cup)
• 1½ ounces rye flour (about ¼ cup)
• ½ teaspoon salt
• ¼ teaspoon yeast
• 2 teaspoons chopped fresh rosemary
• ⅓ cup kalamata olives, pitted and chopped
• 7 ounces water (about ⅞ cup)
• 3 ounces beer (about ⅓ cup)
• 1 tablespoon white vinegar
• coarse finishing salt for sprinkling on top
• special equipment: pizza stone

Directions

• In a large mixing bowl, whisk together the flours, salt, and yeast. Stir in the rosemary and kalamata olives. In a small mixing bowl or liquid measuring cup, mix together the water, beer, and vinegar. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until well combined.
• Cover and let rest for 8-18 hours.
• Place pizza stone on the middle rack of the oven. Place a large rimmed baking sheet on the bottom rack. Preheat oven to 425.
• Transfer dough to a floured surface and knead 10-15 times. Divide dough to make 10 smaller pieces. Roll each piece to make a 10-inch rope. Twist 2 pieces together and pinch the ends. Repeat with the remaining 8 pieces. Cover and let rise 30-40 minutes, until the indentation springs back when a finger lightly presses the dough. Sprinkle lightly with coarse salt.
• Quickly sprinkle the pizza stone with cornmeal and gently transfer the breadstick twists to the pizza stone. Pour 2 cups of water in the rimmed baking sheet and quickly close the oven door.
• Bake for 30-35 minutes, until bread is golden brown.