Shaping this rosemary-accented bread into sticks is easy, since there’s no rolling involved. Just cut the dough into strips, then carefully pull and stretch each one into a long, skinny baton.
1 package active dry yeast
1 teaspoon sugar
1 cup warm water (about 110 degree F)
1 teaspoon each grated lemon peel and salt
1-1/2 teaspoons chopped fresh rosemary; or 1-1/2 teaspoons dry rosemary, crumbled
2 tablespoons plus 1 teaspoon olive oil
2-1/2 to 3 cups all-purpose flour
In a large bowl, combine yeast, sugar, and water; let stand for 5 minutes to soften yeast. Add lemon peel, salt, rosemary, 2 tablespoons of the oil, and 1 1/2 cups of the flour. Beat with a heavy spoon or an electric mixer until dough is glossy and stretchy (3 to 5 minutes). Then mix in about 1 cup more flour, or enough to make a soft dough.
To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy (about 10 minutes), adding more flour as needed to prevent sticking.
To knead with a dough hook, beat dough at low to medium speed until it pulls cleanly from sides of bowl and is springy (5 to 7 minutes); if dough is sticky, add more flour, 1 tablespoon at a time.
Turn dough out onto a generously floured board and pat into a 6-inch square. Brush dough with remaining 1 teaspoon oil, loosely cover with plastic wrap, and let rise at room temperature until puffy (about 45 minutes).
Grease 3 large baking sheets. Gently coat dough with 2 tablespoons flour. With a floured sharp knife, cut dough lengthwise into quarters. Work with one quarter at a time. Cut each quarter lengthwise into 8 equal pieces. Pick up one piece and gently stretch it to about 15 inches long; place on a baking sheet. Repeat to shape remaining breadsticks, spacing them at least 1/2 inch apart on baking sheets.
Bake breadsticks in a 350 degree oven until golden brown (about 20 minutes), switching positions of baking sheets halfway through baking. If using one oven, refrigerate one sheet of breadsticks, lightly covered, while baking the other two. Lift breadsticks from sheets. Serve; or let cool on racks, then store airtight for up to 3 days.
Yield: Makes 32 breadsticks.
Nutrition information:
Per breadstick: 46 calories (21% fat, 69% carbohydrates, 10% protein), 1 gram total fat (0.1 grams saturated), 8 grams carbohydrates, 1 grams protein, 0 milligrams cholesterol, 69 milligrams sodium.