How to make
Sift the two types of flour to aerate them. Add the salt, cornmeal, finely chopped olives and sesame seeds to them.
In the lukewarm water, activate the yeast with the sugar. Once it has activated, pour it into the well of flour and add olive oil.
I have often mentioned that I add 3-4 cloves of garlic and fresh sprigs of oregano to the bottle. I use this flavored olive oil all year round.
Knead a soft and elastic dough. Wrap in greased foil for fresh storage and place it in a warm place for about an hour to double in volume.
Place the dough onto a floured surface and knead it briefly. Divide it into three parts to make it easier for you.
Cover the balls of dough with a cotton cloth so that they do not dry while processing the first one.
Roll out about 0.4″ (1 cm) thick crust onto a floured surface. Transfer it onto lightly greased baking paper. Adjust its size according to the size of the baking tray. I use the trays from the oven.
To the olive oil we add crushed dried oregano, whose taste and aroma are more saturated. Mix the ingredients well and use a silicone brush to spread the surface of the rolled out crust.
Sprinkle generously with oregano and sesame seeds.
Cut the dough into strips, which need to be twisted slightly, creating a suitable shape and length of the cracker sticks.
Transfer them along with the baking paper into a tray. It's faster and easier.
Bake them in a preheated oven at 360°F (180 degrees) for 7-10 minutes with a fan.
Proceed in the same way with the other balls of dough.
The baked cracker sticks with olives and sesame seeds can be consumed at any time, either as they are or in combination with hummus and other dips.
They are an irresistibly delicious and can also be broken up like croutons and added to a spring green salad.
