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1
Place the olives and garlic in a mini food processor and blend to make a paste. Add 2 tbsp olive oil and process until smooth. Set aside.
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2
Mix the paprika with 1 tbsp of the oil. Set aside.
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3
Mix the yeast with the sugar and set aside until the yeast has dissolved. Mix together the flour, salt and baking powder. Add the yeast mixture, 1/2 cup lukewarm water and the remaining oil. Stir with a wooden spoon, then bring together using hands hands. Transfer to a lightly floured work surface and knead until a smooth dough forms.
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4
Split the dough in half. Knead the olive mixture into one half with, adding 2-3 tbsp flour as needed to maintain dough texture. Knead the paprika oil into the other half of the dough. Set aside in separate bowls in a warm place, covered, for 20 mins.
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5
Preheat the oven to 425u00b0F. Knead the doughs again, then divide each dough into 32 equal-sized pieces. (Tip: to get 32 even pieces, halve each dough, then halve again, and so on. After repeating 5 times, the dough will be in 32 even pieces.) Shape into small balls, then roll each ball out on a lightly floured work surface to create 9 inch long breadsticks.
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6
Place breadsticks on several baking sheets lined with parchment paper. Bake 2 or 3 sheets at a time for 5-6 mins until golden. Allow to cool on the baking sheets. Sprinkle the paprika bread sticks with a little extra paprika.
