Olive and Feta Breadsticks

I had half a package of feta left over from the spaghetti squash, and that stuff doesn't keep more than a week once opened.  Bread products, however, can be frozen.  Plus, I haven't made a yeast bread on the blog in a while.

Intense with Mediterranean flavors, these breadsticks go well with pasta, chicken, lamb, or fish.  They're great as a side with salad instead of putting croutons on it.

To use a packet of yeast instead of by measure, double the recipe.

2/3 C milk
*1-1/2 tsp dry yeast
1 tsp sugar
1 Tb olive oil
2+ cups flour
1/2 tsp salt
*4 oz feta, crumbled
1/2 C chopped kalamata olives
*1/2 tsp dried rosemary

1.  Heat milk to 100º.  Stir in sugar, yeast, and oil.  Let sit until foamy, about 5 minutes.

2.  Place 2/3 C flour in mixer with paddle.  Beat in milk mixture on medium to make a smooth batter. Add another 2/3 C and the salt and beat into a soft dough.

3.  Turn out dough onto a generously floured surface and knead until smooth and elastic, about 5 minutes.  Shape into a ball, turn over in a lightly oiled bowl, and let rise in a warm place until doubled, about 1 hour.

4.  Punch down dough and let rest for 10 minutes.  Combine chopped olives, crumbled feta, and rosemary.  Knead into rested dough until evenly distributed.

5.  Divide dough into 8 portions (roughly 2 oz each).  Roll each piece into a small baguette and place on a greased baking sheet, parchment, or Silpat.  Allow to rise another 30 minutes.

6.  Bake at 375º for 15-20 minutes, until lightly golden but still soft.  If desired, brush with butter before baking.  I didn't, and they did not need butter, but some people really like a buttery roll.  Remove to a cooling rack.  Serve at room temperature or warm.

Makes 8

Difficulty rating  :)