Step 1

Place lemon peel and oregano into mixing bowl, then chop 20 sec/speed 9. Transfer to a bowl and set aside.

Step 2

Place water and yeast into mixing bowl, then heat 2 min/37°C/speed 2.

Step 3

Add oil, flour and salt, then knead Dough /5 min.

Step 4

Add olives and reserved lemon mixture, then knead Dough /2 min. Pour dough into a large oiled bowl. Cover and set aside in a warm place to prove until doubled in size (approx. 1 hour).

Step 5

Dust 2 baking trays (30 x 40 cm) with flour and set aside. Pour dough onto a heavily floured work surface or silicone bread mat. Dust surface of dough with flour, then gently stretch into a rectangle (approx. 40 x 24 cm), taking care to retain as much air as possible.

Step 6

Cut 1 strip of dough from short edge (approx. 3 cm wide) and place onto prepared baking tray. Using floured hands gently stretch strip to approximately 30 cm in length. Repeat to make a total 16 strips, then cover and set aside for 10 minutes. Meanwhile preheat oven to 220°C.

Step 7

Bake breadsticks for 30 minutes (220°C) or until brown and crisp. Transfer onto a wire rack to cool or serve warm (see Tips).