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1
In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
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2
Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
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3
Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
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4
Mix in about 1 cup more flour, or enough to make a soft dough.
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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.
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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.
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7
Turn dough out onto a generously floured board.
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8
Pat into a 6-inch square.
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9
Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
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10
Grease 3 large baking sheets.
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11
Gently rub with 2 T flour.
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12
With a sharp knife, cut dough lengthwise into quarters.
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13
Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
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14
Stretch one piece to about 15 inches long; place on a baking sheet.
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15
Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
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16
Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
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17
Cool on rack.
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18
If you can't cook them all at once, dough can be refrigerated.
