Black Olive Twists

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Black Olive Twists

 

1 lb. frozen pizza dough, thawed

2 tablespoons prepared black olive paste (preferably not tapenade)

1 large egg white, lightly beaten

3/4 teaspoon fennel seeds

1/4 teaspoon cumin seeds

1 teaspoon kosher salt

 

Put oven racks in upper and lower thirds of oven and preheat oven to 400

degrees. Line 2 large baking sheets with parchment.

Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a

lightly floured surface with lightly floured hands, stretching as needed, then

pat lightly to flatten slightly.

Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let

stand, uncovered, 10 minutes.

Working with 1 piece at a time, twist folded dough, stretching it slightly,

into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends

lightly onto parchment to keep twists from untwisting.

Brush twists generously with egg white and sprinkle with fennel, cumin, and

kosher salt, pressing to help adhere.

Bake twists, switching position of sheets halfway through baking, until golden,

22 to 24 minutes total. Transfer twists to a rack and cool to just warm.

Note: Twists (without egg white and seeds) can be prepared 2 hours ahead and

chilled, covered. Let stand at room temperature 15 minutes before coating with

egg white and seeds and baking.

Makes 12 soft breadsticks.

 

 

 

 

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