Twisted Black Olive Breadsticks

READY IN: 30mins


  • 1
    lb frozen bread dough, thawed
  • 2
    tablespoons black olive paste (preferably not tapenade)
  • 1
    large egg white, lightly beaten
  • 1
    teaspoon cumin seed
  • 1
    teaspoon kosher salt


  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
  • Line 2 large baking sheets with parchment paper.
  • 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 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.