Jamie Schler’s Olive Parmesan Bread Stick Twists with Speck
Sometimes when you are enjoying a glass of good red wine at sunset, you need a little something on which to nibble. Jamie Schler provides the idea solution. You can usually buy bread dough from the supermarket bakeries.
Makes 8 – 12 bread sticks although the smaller sticks (the dough divided into 12) are easier to pick up and eat.
About 1 lb (500 g) bread dough
2 Tbs sun-dried tomato tapenade or purée
2 Tbs or so (about 50 g) pitted black Greek olives, coarsely chopped
2 Tbs finely grated Parmesan cheese
A grinding of black pepper, optional
8 – 12 thin strips of Speck or Parma ham, one per bread twist
Briefly knead the dough to soften. Spread or roll out the dough flat – I rolled mine out to about the size of my cutting board. Spread the tomato tapenade evenly and thinly over the surface of the dough; press the chopped olives and the Parmesan and a bit of pepper, if you like, evenly over and into the dough. Roll up the dough jellyroll style, fold it over onto itself and knead until all of the ingredients are evenly distributed.
Divide the dough into 8 or 12 even pieces and roll each piece into a long strip, at least 7 inches (18 cm) long, longer for if the dough is in 8 pieces. Allow them to rest on a parchment-lined baking sheet while you preheat the oven.
Preheat the oven to 400°F (200°C).
Once the oven is preheated and the dough snakes have rested, simply but firmly wrap one slice of ham around each breadstick, twisting the two together and then placing them on the parchment-lined baking tray. If you like, you can very lightly brush each bread stick with olive oil for a more burnished surface.
Bake the breadsticks for about 15 minutes or until puffed and golden.
Michael’s wine recommendation – CLICK HERE