Obelisk Breadsticks

Ingredients

• 1 cup warm water (90 degrees)
• 2 tablespoons active dry yeast
• 1 tablespoon olive oil, plus more for greasing the dough
• 1 tablespoon honey
• 1 teaspoon salt
• 2 cups flour, plus more for the work surface
• semolina, for forming the breadsticks

Directions

1. 1

   Combine the water, yeast, oil, honey and salt in the bowl of a stand mixer (fitted with a paddle attachment); beat at medium-low speed to incorporate.

2. 2

   Add the flour a handful at a time until it is all incorporated. Increase the speed to medium and beat for 5 or 6 minutes, until a smooth and supple dough is formed.

3. 3

   Liberally flour a work surface. Transfer the dough to the surface; pat and fold it over on itself to shape and form a neat rectangle measuring 2 inches deep by 16 inches wide.

4. 4

   Transfer the dough to a large baking sheet and coat the dough with oil (to keep a crust from forming). Place in a warm spot free of drafts; let it rest for about 30 minutes or until the dough has doubled in size and is puffy.

5. 5

   Sprinkle lightly all over with semolina, then gather enough semolina to form a small mound at one of the short ends of the dough.

6. 6

   Position oven racks in the lower and upper thirds of the oven; preheat to 450 degrees. Have ready 2 large baking sheets lined with silicone liners.

7. 7

   Starting at the end of the dough next to the mound of semolina, use a 6-inch dough scraper to cut 1/2-inch-thick strips of dough, pushing them through the semolina to coat well.

8. 8

   Gently transfer the strips to the baking sheets, stretching the dough into 16-inch strips. Repeat to use all the dough.

9. 9

   Bake immediately for 12 to 15 minutes, until nicely browned and crisp; rotate the baking sheets top to bottom and front to back halfway through baking.

10. 10

    Transfer the breadsticks to a wire rack to cool slightly before serving.