Giardiniera, Provolone, Swiss, Capicola, Salami, Kalamata and Manzanilla Olives, Sesame Seeds
Baker Kelly Jacques of Ayu Bakehouse | New Orleans, LA
Yield: 12 breadsticks
Adapted by StarChefs | November 2026 | Photo: Will Blunt
INGREDIENTS
Dough:
200 grams giardiniera, strained and finely chopped
100 grams provolone, cut into ½-inch cubes
100 grams Swiss cheese, cut into ½-inch cubes
100 grams capicola, cut into ½-inch cubes
100 grams salami, cut into ½-inch cubes
100 grams Kalamata olives
100 grams Manzanilla olives
30 grams toasted sesame seeds
545 grams King Arthur Special Spring Patent bread flour
95 grams King Arthur durum flour
13 grams kosher salt
1 teaspoon instant yeast
To Assemble and Serve:
All-purpose flour
METHOD
For the Dough:
In a mixing bowl, combine giardiniera, provolone, Swiss cheese, capicola, salami, Kalamata olives, Manzanilla olives, giardiniera, and sesame seeds. Set aside. In the bowl of a stand mixer fitted with the dough hook attachment, combine flours, salt, yeast, and 435 grams cold water. Mix 3 minutes, or until dough comes together. Increase seed and mix additional 5 minutes, or until dough is smooth and elastic. Transfer to a floured work surface and shape into a rectangle. Top with half cheese-meat-olive mixture. Perform 1 letter fold. Top with remaining cheese-meat-olive mixture. Repeat additional letter fold, in opposite direction, pressing any pieces that fall out back in. Transfer to a lightly oiled mixing bowl. Cover with plastic wrap and let proof 1 hour. Unwrap and transfer to a lightly floured work surface. Using wet hands, stretch one corner of dough upward then fold back to center. Repeat with opposite corners. Flip dough, seam-side down. Cover and let sit 1 hour at room temperature. Repeat corner-fold sequence. Cover and let sit additional 30 minutes at room temperature.
To Assemble and Serve:
Heat oven to 500°F. On a lightly floured work surface, shape Dough into a 1-inch thick rectangle. Using a bench scraper, divide Dough into 150-gram portions. Roll each portion into a 12-inch long breadstick shape. Press any filling piece that fall out back in. Cover loosely and let proof 1 hour, or until dough has doubled in size. Transfer to a parchment-lined sheet tray and bake 12 minutes, or until golden brown.
