Olive And Paprika Breadsticks - cooking recipe

Ingredients

2.5 oz pitted black olives, drained
1 clove garlic
1/3 cup olive oil
1 tbsp paprika, plus extra for sprinkling
.75 oz fresh yeast
1 tbsp sugar
2 cups all-purpose flour, plus extra for dusting
1 tsp salt
1 tsp baking powder

Preparation

Place the olives and garlic in a mini food processor and blend to make a paste. Add 2 tbsp olive oil and process until smooth. Set aside.
Mix the paprika with 1 tbsp of the oil. Set aside.
Mix the yeast with the sugar and set aside until the yeast has dissolved. Mix together the flour, salt and baking powder. Add the yeast mixture, 1/2 cup lukewarm water and the remaining oil. Stir with a wooden spoon, then bring together using hands hands. Transfer to a lightly floured work surface and knead until a smooth dough forms.
Split the dough in half. Knead the olive mixture into one half with, adding 2-3 tbsp flour as needed to maintain dough texture. Knead the paprika oil into the other half of the dough. Set aside in separate bowls in a warm place, covered, for 20 mins.
Preheat the oven to 425\u00b0F. Knead the doughs again, then divide each dough into 32 equal-sized pieces. (Tip: to get 32 even pieces, halve each dough, then halve again, and so on. After repeating 5 times, the dough will be in 32 even pieces.) Shape into small balls, then roll each ball out on a lightly floured work surface to create 9 inch long breadsticks.
Place breadsticks on several baking sheets lined with parchment paper. Bake 2 or 3 sheets at a time for 5-6 mins until golden. Allow to cool on the baking sheets. Sprinkle the paprika bread sticks with a little extra paprika.