Crisp Rosemary Breadsticks - cooking recipe

Ingredients

2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (about 110 degrees f)
1 teaspoon grated lemon zest
1 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons crumbled dried rosemary
2 tablespoons olive oil
1 teaspoon olive oil
2 1/2 cups all-purpose flour

Preparation

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