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1
Put the yeast in a small bowl and add the warm water; stir gently.
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2
Let stand until foamy, about 10 minutes.
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3
Combine the flour and salt in a large bowl and make a well in the center.
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4
Pour the yeast and water into the center of the well.
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5
Stir in 2 tablespoons of the oil.
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6
Start drawing the flour from the inside of the well and mix until the dough comes together.
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7
Turn the dough out of the bowl onto a lightly floured surface.
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8
Add the sage and continue to knead the dough until it is smooth and silky, about 5 to 7 minutes.
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9
First rise: On a well-floured surface, pat the dough with your hands into a 4-by-14-inch rectangle.
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10
Lightly brush the top with some of the remaining olive oil.
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11
Cover with plastic wrap and let rise until doubled, about 1 hour.
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12
Preheat oven to 400 degrees.
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13
Shaping: Sprinkle the dough with the cornmeal.
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14
Cut the rectangle crosswise into 4 equal sections, then cut each section crosswise again into 5 strips, each about the width of a fat finger.
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15
The dough should be so elastic that you can simply pick up each piece and stretch it between your hands to a length of 10 inches.
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16
Place the breadsticks a few inches apart on lightly oiled baking sheets.
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17
Bake for 20 minutes.
