Paul Hollywood’s Ciabatta Breadsticks

Method

Step 1
Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three quarters of the water and mix on low speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5–8 minutes on medium speed. The dough should be wet and stretch easily when pulled. Add the olive oil and mix for 3 minutes.

Step 2
Add the olives, manchego, onion and coriander and mix to evenly distribute. Tip the dough into the oiled container, cover and leave it for 1–2 hours at room temperature, until at least doubled in size.

Step 3
Meanwhile, make the tzatziki. Grate the cucumber into a sieve set over a bowl and sprinkle over the salt. Mix the salt into the cucumber, then leave the cucumber to drain for 10 minutes. Squeeze any remaining liquid out of the cucumber, then spoon the yogurt into a bowl, add the cucumber, garlic, olive oil, vinegar and tzatziki seasoning and fold everything together. Transfer the tzatziki to a serving bowl and chill until needed.

Step 4
Dust the work surface heavily with semolina. Carefully tip the dough onto the surface. It will be very loose and flowing, but don’t worry. Handle it gently to keep as much air in it as possible.

Step 5
Dust the top of the dough with semolina, then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into about 18 strips. Stretch each piece out until 30cm long. Place six strips, equally spaced, onto each of the prepared baking trays. Cover and leave the dough strips to rise for 15 minutes. Meanwhile, heat your oven to 240°C/220°C fan/475°F/Gas 9, or to its hottest setting.

Step 6
Bake the breadsticks for 15–20 minutes, until brown, then remove them from the oven and transfer them to wire racks to cool. Serve the breadsticks with the tzatziki for dipping.