Rosemary Breadsticks

1. 1

   Pour 1/2 cup warm (105 to 115F) water into the bowl of a food processor fitted with the steel blade.

2. 2

   Add the yeast and mix.

3. 3

   Let stand for 5 minutes, until the yeast begins to foam.

4. 4

   Measure the flour, salt, olive oil, and rosemary into the bowl.

5. 5

   Turn the processor on and add about 1/2 cup warm water through the feed tube to make a soft dough.

6. 6

   Let the dough rise until doubled, 1 to 2 hours.

7. 7

   Oil three dark, noninsulated rimless cookie sheets.

8. 8

   Sprinkle a work surface with flour and turn the dough out onto it.

9. 9

   Pat it into a rectangular shape about 6 inches wide and 12 inches long.

10. 10

    With the straight edge of a knife, cut across the short side of the dough to make 16 slices.

11. 11

    Roll each into a long, thin breadstick.

12. 12

    Cut each crosswise into two breadsticks.

13. 13

    Arrange them on the cookie sheets and let rise until puffy, about 20 minutes.

14. 14

    Brush them with olive oil.

15. 15

    Position the oven racks so that they are evenly spaced.

16. 16

    Preheat the oven to convection bake at 400F.

17. 17

    Bake the breadsticks for 15 to 20 minutes, until lightly golden and crisp.

18. 18

    Transfer them to a wire rack to cool.

No additional tips available.