Olive, Paprika and Manchego Breadsticks
Our doughy batons are made for dipping and ripping, to be part of a tapas feast or served alongside fresh salads. Inspired by the flavours and colours of Spain, we’re particularly fond of the way the paprika colours the dough to a warming red-orange hue and brings a smoky sweetness to the bread.
MAKES 18–20
200g plain flour, plus extra for dusting
200g strong white flour
3 tsp smoked paprika
2 tsp (10g) fine salt
1¼ tsp (4g) fast-action dried yeast
250ml warm water
1 tbsp olive oil, plus extra for greasing and brushing
100g black Kalamata olives, sliced (or any black olives are good)
50g Manchego cheese, grated, plus extra for sprinkling
In a large bowl, mix together the two flours with the smoked paprika. Add the salt to one side of the bowl and the yeast to the other, making sure they don’t touch. Toss the salt in some of the flour surrounding it and do the same with the yeast, finally mixing them all together until well combined. Make a well in the middle of the flour and pour in the warm water and olive oil. Mix together to form a sticky, messy dough.
Tip the dough out onto a clean work surface and knead for about 10 minutes until smooth and supple.
Flatten out the dough, cover the surface with the sliced olives and grated cheese, then fold them into the dough. Knead until the olives and cheese are well dispersed throughout the dough.
Lightly grease the mixing bowl with a little oil, then put the ball of dough back into it and cover with a damp tea towel or clingfilm.
Leave the dough to prove somewhere warm for about 1 hour, or until it has doubled in size.
Oil a couple of baking trays.
Liberally dust the work surface with flour and tip the dough out onto it. Roll the dough out into a large rectangle, about 1cm thick, adding more flour when necessary.
Use a large knife to cut the dough into strips, 1–2cm thick, and transfer them to the oiled baking trays. Make sure to arrange them at least 5cm apart to avoid them touching when they bake.
Brush the top of each strip with a little olive oil, using a pastry brush or your fingers, and sprinkle with more grated Manchego.
Leave the breadsticks to prove in a warm place for a further 30 minutes.
Meanwhile, preheat the oven to 200°C/180°C fan/Gas Mark 6.
Bake the breadsticks for 20–25 minutes until golden brown. Leave to cool on a wire rack before serving as you like, with dips or salads.
