3 Hour Homemade Italian Breadsticks – “Bastoni”

Sometimes you need a quick bread, but you still want it to be rustic, artisan style, and delicious – well, here it is! This Olive Bread “Bastone” takes minimal effort, is super easy to make and is ready in 3 hrs., start to finish. Enjoy

Amazon.com – Diastatic Malt Powder: https://amzn.to/4aYE6YG
Amazon.com – heavy duty spatula: https://amzn.to/4rs2zeP

00:00 Intro to making Italian Olive Bread Bastoni
00:47 Prepping the dough
05:04 Folding the dough
07:44 After the 2 hour rest, prepping for oven
11:58 into the oven
12:42 Out of the oven, first look at the bread sticks
14:04 First slice
14:57 Taste test

Italian Olive Bread “Bastoni” (bread sticks)
PREP TIME: 5 – 10 MINUTES
COOK TIME: 20 – 25 MINUTES
YIELD: 5 – 6 “BASTONI”

INGREDIENTS
• 300 grams (10 ½ oz) white flour (bread flour or any high protein all purpose flour)
• 4 grams (1 tsp) instant dry yeast
• 3 – 4 grams (1 tsp) diastatic malt powder (optional but highly recommended)
• 6 grams (1 tsp) table salt
• 75 grams (2 ½ oz) chopped up olive pcs
• 230 grams (8.1 oz) warm water (80 – 90 degrees F) (27 – 32 degrees C)
• 6 grams (1 ½ tsp) apple cider vinegar
• 1 TBSP extra virgin olive oil (EVOO) (more for drizzling)
• A dusting of semolina flour

METHOD
• In a bowl, add the flour, yeast, malt powder and salt – mix
• Then in the same bowl, add the olives, water, apple cider vinegar and the EVOO
• Mix to combine, then with your hand, squeeze for about 30 seconds, to combine further (the dough will be extremely sticky, slightly thicker than a typical batter, and that’s ok)
• Cover the bowl and let the dough rest for 15 minutes.
• Then with a damp hand, do a series of “folds” by lifting up one end of the dough and pulling it over to the other side – rotate the dough and do about 10 – 20 more folds – the dough will start to tighten up. Cover and let rest for 15 minutes
• Then, again, with a damp hand, do another series of “folds” – do about 10 – 20 folds– the dough will start to tighten up even more. Cover and let rest for 2 hours (after 1 ½ hrs., start to preheat your oven to 450 degrees F (230 degrees C)
• Take a large sheet pan (or cookie sheet), and cover the surface with parchment paper. Drizzle some EVOO on the parchment paper, and set aside
• Remove the dough and place it on a counter top that has been lightly dusted with semolina flour

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

“My Bread Book” by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo

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