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Bake fresh breadsticks for Italian night for an extra-hearty feast.

We love award-winning chef and cookbook author Richard Bertinet’s new collection of recipes, Dough. Divided by chapters into white, olive, brown, rye, and sweetened breads, it’s a baker’s bible with more than a few fun twists, like these olive, herb and romano breadsticks.

I love the flavors of these breadsticks — very southern Mediterranean. When we make them in the bread class people are enchanted by them. They look really smart on the table at lunch, or at a barbeque. I use purple Greek Kalamata olives, but you can substitute something similar: just don’t buy cheap black shiny olives, which are really green olives subjected to oxygen to turn them black, and then coated with gum to keep them glossy. Buy them whole and take out the pits yourself — that way you will keep in all the flavor. Sometimes I make this with an herbes de Provence mix that has lavender in it, which I think is beautiful — but I know lavender is an acquired taste. If you like, you can serve the breadsticks with a little dish of good extra-virgin olive oil to dip them into.

Reprinted with permission from Dough