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1
IN A LARGE MEASURING CUP, combine the yeast, sugar, and 1/2 cup of the water and stir to dissolve.
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2
Allow to stand for about 10 minutes, or until the yeast mixture forms a frothy head.
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3
(If no head forms, the yeast is bad.
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4
Discard the mixture and start again with fresh yeast.)
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5
Stir in the remaining 1/2 cup water and the olive oil.
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6
IN THE BOWL OF A FOOD PROCESSOR fitted with the metal blade, combine the all-purpose flour, whole wheat flour, polenta, rosemary, orange zest, and salt and process in several short bursts to combine.
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7
With the motor running, add the yeast mixture through the feed tube in a steady stream, taking about 10 seconds to pour it in.
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8
Continue to process for 10 seconds more, by which time the dough should have formed a ball on the stem.
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9
If the dough is too wet and forms a ball right away, remove the cover and sprinkle 2 tablespoons of all-purpose flour over the dough.
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10
Or if it is too dry and has not formed a ball on the stem within 15 seconds, sprinkle over 1 to 2 tablespoons more water.
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11
Process in 5-second bursts 3 more times, then turn the dough out onto a lightly floured board and knead for 1 minute.
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12
The dough should be slightly soft but not sticky.
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13
BEGIN STRETCHING, pushing, and pulling the dough with your fingertips and the heel of your hand into an 8 x 12-inch rectangle.
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14
This will take a while as the dough will be very tight at first.
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15
Be patient: Within about 5 minutes it will soften up and acquiesce.
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16
Transfer the dough to a generously oiled baking sheet and brush the top of the dough with more oil.
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17
Cover with a tea towel and allow to rise in a warm, draft-free place for about 45 minutes, or until puffy.
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18
PREHEAT THE OVEN to 400F.
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19
TRANSFER THE DOUGH to an unfloured cutting board and cut it crosswise into 4 equal sections.
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20
Cut them crosswise into 8 little strips and roll each one under the palms of your hands into a thin rope about 12 inches long.
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21
Transfer to oiled baking sheets.
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22
Do this in batches if necessary, keeping the unrolled strips covered with the towel and rolling them out just before baking.
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23
Brush with beaten egg and sprinkle with fennel seeds and coarse salt to taste.
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24
BAKE FOR 15 MINUTES, or until slightly golden.
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25
Serve warm with a little dish of your best extra virgin olive oil or cool on racks.
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26
(The breadsticks will keep in an airtight container for up to 2, weeks.
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27
To serve them after they have been stored for a few days, reheat on a dry baking sheet, uncovered, at 350F for 20 minutes.)
