Breads · ALWAYS FREE
Olive & thyme breadsticks
Slim yeasted breadsticks carry finely chopped black olives and thyme through a golden crust.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir the yeast into 1.76 oz of the lukewarm water; leave for 5-10 minutes. Mix flour, salt and thyme in a bowl. Add the yeast mixture, remaining 4.59 oz water and 0.705 oz oil. Knead for 8-10 minutes until smooth and elastic, then knead in the dried chopped olives. Scrape the bowl clean rather than adding unmeasured flour.
- Cover and let rise in a comfortably warm place for about 60 minutes, until noticeably puffy and roughly doubled. A cool room can take longer than the estimated total time. Heat the oven to 400°F (200°C) and line two baking sheets with parchment.
- Divide the dough into 16 equal pieces by weight. Roll each to about 10 inches (25 cm), keeping a similar thickness throughout. If the dough springs back, rest the pieces for 5 minutes before rolling further. Space on the trays, brush with the remaining 0.176 oz oil and rest for 20 minutes.
- Bake for 22-28 minutes, switching tray positions halfway, until golden and firm. Thin sticks finish first; remove them individually if needed. Cool uncovered on a rack for 15 minutes. Serve two per portion. Store fully cooled breadsticks airtight for up to 2 days or freeze; re-crisp briefly in a moderate oven. This formula uses commercial yeast; sourdough requires a separate flour, water and fermentation calculation.
Estimated nutrition
Per serving · 1 of 8- Calories
- 175 kcal
- Protein
- 4.8 g
- Total carbohydrate
- 28.1 g
- Total fat
- 4.8 g
- Total sugars
- 0.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breadsticks, polenta batons, pear halves and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Olive & thyme breadsticks: bread flour; water; active dry yeast; olive oil; pitted black olives; dried thyme; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Olive & thyme breadsticks: bread flour; water; active dry yeast; olive oil; pitted black olives; dried thyme; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Olive & thyme breadsticks: bread flour; water; active dry yeast; olive oil; pitted black olives; dried thyme; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
