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Italian style tomato and olive sticks

Writer's picture: Alex Hollywood Alex Hollywood

400g strong white flour

1tsp sugar

350ml tepid ( not hot ) water

1tsp fast action dried yeast

A handful of stoned olives

8-10 ,cherry tomatoes halved

1tbs pesto mixed with a little olive oil

extra olive oil for drizzling

Grated Parmesan ( optional)

sea salt pepper

tip the flour sugar and salt into a bowl . Mix the yeast with the warm water and pour slowly into flour, bringing together with a spatula to form a loose dough. Cover bowl with clingfilm and allow to sit in warm draught free area til dough doubles in size ( 2 hrs)

heat oven to 230-240c. tip dough onto floured surface, using dough scraper fold into inself 2-3 times shape into a round and replace in bowl drizzle with a little olive oil, cover again and leave aprox 2 hrs til risen. tip on to floured surface and cut into 4 pieces . Gently shape/ stretch into loose sticks and lay on 1 large or 2 medium lined baking trays. brush with olive oil sprinkle with seasalt, press olives and tomato halves into sticks and drizzle with a little pesto (and a little Parmesan if you like ) , and after 15 mins bake off in oven 15-20 mins depending on thickness of sticks - eat with dips cheeses and charcuterie board



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