Activate yeast by mixing it with some lukewarm water (taken from the total) and honey. Let sit for about 10 minutes.

Make starter simply by mixing bread flour, the yeast mixture and the rest of the water. Cover and let rest for about 5-6 hours.

The day after:

Using a fork or your hands, mix the starter, the rest of the flour, water and olive brine. Add the salt, and EVO oil.

NO KNEADING required, just mix it a little.

Cover and let rest for 30-35 minutes.

Chop 1/3 of the olives and keep the rest whole.

After the dough has rested, add in the chopped and whole olives and do one round of stretch and folds (check highlight "olive breadsticks" for the whole process).

Flip dough upside down, cover and place in the fridge.

The day after: take dough out of the fridge and let rest at room temp for about 3.5 hours in a warm spot.

Lightly dust with some flour a clean surface. Tip the dough on it and gently try to stretch it out getting a rectangular shape. Dust with some more flour on top and cut the dough in 5 or 6 strips.

Layer a pan with parchment paper and place the breadsticks on it, spacing them out. Let rest for about 1 hour in a warm spot.

Preheat oven at 410°F.

Bake breadsticks in the middle rack for about 20-22 minutes. Always check, every oven is different.

Enjoy warm or cold!