Crisp Rosemary Breadsticks

Ingredients

• 2 1/2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (about 110 degrees f)
• 1 teaspoon grated lemon zest
• 1 teaspoon salt
• 1 1/2 teaspoons chopped fresh rosemary or crumbled dried rosemary
• 2 tablespoons olive oil
• 1 teaspoon olive oil
• 2 1/2 cups all-purpose flour

Directions

1. 1

   In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.

2. 2

   Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.

3. 3

   Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.

4. 4

   Mix in about 1 cup more flour, or enough to make a soft dough.

5. 5

   To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.

6. 6

   To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.

7. 7

   Turn dough out onto a generously floured board.

8. 8

   Pat into a 6-inch square.

9. 9

   Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.

10. 10

    Grease 3 large baking sheets.

11. 11

    Gently rub with 2 T flour.

12. 12

    With a sharp knife, cut dough lengthwise into quarters.

13. 13

    Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.

14. 14

    Stretch one piece to about 15 inches long; place on a baking sheet.

15. 15

    Repeat with remaining breadsticks, spacing them about 1/2 inches apart.

16. 16

    Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.

17. 17

    Cool on rack.

18. 18

    If you can't cook them all at once, dough can be refrigerated.