Olive, herb and parmesan sticks

Start with the dough: using a mixer with the dough hook, put the flour in the mixer bowl and rub in the yeast (if using dry, just mix in). Switch the mixer onto the slowest speed, add the salt and then the water, and mix for 2 minutes, then turn up to the next slowest speed and mix for another 6-7 minutes until the dough becomes smooth and elastic. Remove the dough from the bowl, transfer to a lightly floured counter and mold into a ball.

Place in a lightly floured large bowl, cover with plastic/cling film and let rise in a draft-free area for 1 hour.

Make the filling: pit the olives and cut each one roughly into three (I cut into more pieces). Mix the olives, cheese and herbs together in a bowl. Set aside.

Assembling: with the help of the rounded end of your scraper, turn the dough onto the counter, lightly dusted with cornmeal. Using your hand, flatten out a rectangle about 3/4-inch (2cm) thick. Sprinkle the filling on top and press it into the dough with your fingertips. Fold one third of the dough into the center and press down with your fingertips. Then fold the opposite side over on top (as if you were folding a letter to put into an envelope). Press with the palms of your hands to work the olives into the dough. With the flat edge of your scraper, cut the dough widthwise into 10-12 strips about 1/2-inch (1cm) wide. Flour the counter with cornmeal. Twist each strip (I pressed the sides together so the filling wouldn’t fall off) and roll them a little on the counter so they stretch to the length of your baking try (nonstick or covered with foil so the cheese in the dough won’t stick to the tray) and place the strips on top, leaving a gap between them – 1 inch (2.5cm) is fine.

Cover with a lintfree dishtowel and let rise for 30-45 minutes.

Preheat the oven to 220°C/428°F; put the baking dish into the oven and mist the inside with a water spray. Bake for 10-12 minutes or until golden brown.

Use a spatula to lift them from the baking tray. Cool on a wire rack.