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Breadahead Cheese and Olive Sticks

One of my favourite lock down watches is Breadahead. You have to ignore a few things to get through it - the people who don't get what recipe is being made, the people who don't know the ingredients are online already, and  the people who inevitably ask if they can use sourdough instead of yeast. Repeatedly. Daily. You'd think they'd learn.

Cheese and Olive sticks are my go to treats when I visit Breadahead. I've eaten a few things from them now, which given I'm allergic to sourdough is no mean feat, but these and the doughnuts are the must buy items for me. Failure to seal properly also means a lot of nice cheese crisps.



Ingredients:
700g strong white bread flour
14g fine sea salt
3g instant yeast (or 6g fresh)
475g water
200g cheese (cheddar and red leicester suggested, cut into 1 or 2cm cubes)
220g pitted green olives (or use what you have)
100g polenta (semolina is an alternative, however flour at a push)

Optional 100g diced onions/chopped chillies.

Method:

  1. Mix yeast, flour, water and salt together.
  2. Allow to prove in a warm place covered by a damp tea towel for one hour.
  3. Take the cheese and olives and place in the middle, drag the dough around the cheese and olives and fold in until combined.
  4. Tip dough onto board covered in polenta.
  5. Separate into 8 (approximately 200g portions) and form sticks and roll into shape on the polenta, coating outside in the polenta.
  6. Place four sticks per baking sheet (lined with silicon/parchment paper) and tuck in any cheese you can see.
  7. Leave in the fridge uncovered overnight.
    NOTE: I covered one with clingfilm (habit) and left one uncovered as instructed but could not detect any difference. It was also suggested that you could just bake straight away which I would probably try, maybe after a short prove, as whilst overnight proving tends to be for flavour purposes, I rarely have a lot of fridge space and cheese and olives are high in flavour anyway.
  8. Remove from fridge whilst you preheat the oven in the morning.
  9. Spray oven with water/place a roasting tin with water in the base to create steam.
  10. Bake at 230C for 10-15 minutes.
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