Cheesy Tomato and Olive Breadsticks

3 hours
50 minutes Prep Time
30 minutes Cook Time
13 Servings

These savory breadsticks are so fun to make and really pack a ton of flavor. Use an entire can of Tuttorosso Diced Tomatoes (including the liquid!) for a sweet tomato bite and beautiful orange hue to the simple yeasted dough. Chopped Italian olives, sesame seeds, Asiago cheese, and herbs make these breadsticks taste like a whole antipasto spread all in one bite. Most of the prep time is hands-off while the dough rests and rises, which makes them a perfect choice for entertaining or game day snacking.

Ingredients

  • 1 can Tuttorosso Diced Tomatoes 14.5 oz

  • 1/2 cup warm water
  • 4 1/2 cups bread flour plus more for dusting, 596g
  • 2 teaspoons kosher salt, 6g
  • 1 teaspoon instant yeast, 4g
  • 1 tablespoon olive oil, 15g
  • 1 cup mixed Italian olives, pitted and chopped, 143g
  • 1 1/2 tablespoons fresh oregano, chopped (you can swap in rosemary or thyme)
  • 8 ounces Asiago cheese, shredded

Instructions

Step one

Drain the diced tomatoes over a bowl to collect the liquid, pressing on the tomatoes with the back of a spoon to extract as much as possible. You should have about 1 cup of liquid. 

Step two

Add enough warm water to make 1 1/2 cups of liquid.

Step three

Add the bread flour, salt, and yeast to a large mixing bowl and stir to combine. Add the liquid and stir until no patches of flour remain, then stir in the olive oil.

Step four

Cover and let rest for 15 minutes.

Step five

Add the drained tomatoes, chopped olives, and chopped oregano to the dough and squish it with your hands until fully incorporated. Cover and let rest another 15 minutes.

Step six

Stretch the edges of the dough up and fold into the center, working your way around the bowl until the dough starts to tighten up. Cover and let rest for 15 minutes, then stretch and fold the dough one last time. 

Step seven

Cover and let the dough rise until the dough is bubbly and risen, about 1.5-2 hours. (Note: you can transfer the dough to a rectangular baking dish greased with a little olive oil to make shaping easier).

Step eight

Line two baking sheets with parchment paper.

Step nine

Turn the dough out onto a floured surface. Stretch the dough into a large rectangle, then scatter the shredded Asiago cheese evenly over half of the dough.

Step ten

Pick up the opposite side of the dough and fold it over the cheese, gently pressing to adhere. Stretch it back into a rectangle. Cut into long strips about 1 1/2 inches wide.

Step eleven

Pick up one strip of dough and twist it. Transfer to the prepared baking sheet. Repeat with remaining dough. Cover with a clean kitchen towel for 30 minutes.

Step twelve

Preheat the oven to 400ºF.

Step thirteen

Bake the breadsticks until golden brown and when they make a hollow sound when tapped with a finger or a knife, about 25-30 minutes. Transfer to a wire rack and let cool before serving.

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