Warm the water and milk. Put the flour in a bowl and make a well in the middle. Mix the yeast in a bowl with a pinch of sugar and some of the water / milk mixture. Pour into the well and stir something into the flour with your finger. Add the salt and olive oil on the edge of the flour. Cut the olives into very small pieces. Put in a deep plate and mix with the flour, basil, thyme or oregano. Add this mixture to the other bowl and knead with the rest of the water / milk to form a yeast dough. It should be a soft, non-sticky batter. If necessary, add a little more flour, for me the information is absolutely correct. The bowl is then covered with a damp cloth and the dough is left to rise in a warm place for about 1 hour. It should have increased in volume significantly.
In the meantime, line two baking trays with baking paper.
When the dough is ready, place it on a lightly floured work surface. Knead it again briefly and roll it out into a rectangle of 26 × 52 cm. This is spread thinly with a little olive oil and sprinkled evenly with the parmesan. Then cut the dough with a pizza roller or a sharp knife from the short side into strips about 2-2.5 cm wide. I now take every single strip, from the top to the middle. Rotate it as you go, then loosen the lower part of the strip. I then turn it in the opposite direction, so that a cord is created that you put on the baking sheet.
Continue in this way until all the strips have been processed. This is covered with a damp cloth and left in a warm place for another 30 minutes.
In the meantime, preheat the oven to 220 degrees. Then bake the breadsticks for about 12-14 minutes or until they are golden brown in color. Remove and let cool on a wire rack.
The dough always makes 25 pieces for me. They are very nice as a snack between meals or with a nice glass of wine. They are also ideal for a party.
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