Olive Bread Stick

Serve this bread dressed with olive oil and softened cheese for a cocktail snack. The fiber comes in deliciously with the olives and whole-wheat flour.

Serves: 8Hands-on: 25 minutesTotal: 4 hours 40 minutesDifficulty: Medium

Serves: 8


  • 1 packet yeast
  • 3 Tbsp. honey
  • 1⅓ cups warm water
  • 3 Tbsp. olive oil
  • 1 tsp. salt
  • ¼ tsp. baking powder
  • 1¾ cups all-purpose flour
  • 1¾ cups whole-wheat flour
  • 1 cup pitted Niçoise olives


  • Combine yeast, ½ teaspoon honey, and ⅓ cup water in a bowl. Let sit for 5 minutes.
  • In a mixing bowl combine remaining water, olive oil, remaining honey, salt, and baking powder. Mix in the all-purpose flour, then the yeast mixture with an electric mixer. Add the whole-wheat flour, olives, and thyme. Knead with a dough hook for 10 minutes.
  • Turn dough into an oiled bowl. Cover and let rise in a warm place for 1 to 2 hours until doubled in bulk.
  • Punch down dough, then shape into 8 breadsticks and place in an oiled loaf pan. Cut 2 diagonal slits across the top of each loaf. Cover and let rise in a warm place for 90 minutes until doubled in size.
  • Preheat oven to 350°F. Uncover bread and bake for 20 minutes.