TIME
0230 h
DIFFICULTY
medium
TYPE
Aperitifs
NUMBERS
4peoples



PREPARATIONS

Dissolve the dried sourdough in a little water at room temperature. Gradually add the flour, oil and finally the salt. Knead everything to obtain a smooth and elastic dough and add the olives cut into two or whole after they have been pitted.
Leave the mixture to rise for about 1 hour and 30 minutes, cut the dough into equal parts of about 30 g, form the breadsticks rolling the dough evenly, let it rest for another 30 minutes in the tray and covered with a damp cloth.
Bake at 180° C for 15/20 minutes until golden.

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