There’s a certain kind of joy that only comes from baking bread at home.

The kind that fills your kitchen with the smell of toasted flour and olives, and makes you feel like you’ve done something good—even before you’ve taken a bite.

These olive breadsticks are one of those simple pleasures. Golden and crusty on the outside, soft and fluffy inside, and bursting with the bold flavor of Kalamata olives.

They’re the kind of bread you break apart with your hands, with a few crumbs on the table and olive oil on your fingertips.

In Greece, it’s common to have something like this on the table—whether it’s to dip in a bowl of soup, scoop up salad, or just enjoy on its own with a piece of cheese and a glass of wine.

No fuss, no rules. Just honest, homemade food.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

500 g (4 cups) bread flour

2 tsp sea salt

1 tsp sugar or honey

1 packet dry yeast (7 g / 2¼ tsp)

320 ml (1⅓ cups) lukewarm water

2 tbsp extra virgin olive oil

120 g (about ¾ cup) Kalamata olives, pitted & chopped

Optional: 1 tbsp fresh rosemary or thyme, chopped

Extra flour for dusting

Olive oil for brushing

Directions

Activate the Yeast

In a small bowl, combine lukewarm water, sugar/honey, and yeast. Stir and let it sit for 5–10 minutes until foamy.

Mix the Dough

In a large bowl (or stand mixer), combine flour and salt. Add the yeast mixture and olive oil.

Mix until a dough forms.Add the Olives

Fold in the chopped olives and herbs.

Knead for 8–10 minutes until smooth and elastic. (If the dough is sticky, dust lightly with flour, but don’t overdo it—it should stay soft.)

Form into a ball, coat lightly with olive oil, and cover the bowl with a towel.

Let rise for 1.5–2 hours, or until doubled.

Shape the Twists

Transfer the dough to a floured surface. Divide into 3 or 4 equal pieces.

Gently roll each into a long rope (30–35 cm / 12–14 in). Twist each one by grabbing both ends and turning in opposite directions.

Don’t overwork.

Place twists on a baking tray lined with parchment paper. Cover lightly and let rest 30–40 minutes.

Preheat oven to 220°C (425°F).

Place a small pan of hot water on the bottom rack for steam. Dust the loaves with a bit of flour and bake for 20–25 minutes or until deeply golden and crisp.

Let cool on a wire rack (if you can resist).

Serve warm or at room temp.

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Pro Tips:

For extra crust: Mist the loaves with water just before baking.

Use a baking stone if you have one—for better bottom crust.

Add sun-dried tomatoes or feta for variation.