Breadsticks with olives

In a bowl place the flour, dry yeast and sugar; mix and gradually add the lukewarm water, continuing to mix.

Add the salt, the remaining water if needed, and finally the oil; knead to incorporate the ingredients.

Add the halved pitted green olives, Taggiasca olives, chopped sun-dried tomatoes and diced scamorza; mix well into the dough.

Transfer the dough to a work surface and knead until you form a smooth ball; place it in a bowl and let rise until doubled in size (about 2 hours in an oven turned off with the light on).

Take the dough again and, using a dough scraper, divide it into 9 pieces of about 110 g each; with the help of semolina flour, stretch the pieces by hand and roll them up on themselves to form the breadsticks.

Transfer the breadsticks to a baking tray and let them rise for about 1-1.5 hours.

Bake in a static oven at 250°C: place the tray in the lower part of the oven for 10 minutes, then move it to the center and bake for another 10-15 minutes until golden and crisp.

Remove from the oven and let cool slightly before serving.