Rosemary Breadsticks - active dry yeast

Method

• Pour 1/2 cup warm (105 to 115F) water into the bowl of a food processor fitted with the steel blade.
• Add the yeast and mix.
• Let stand for 5 minutes, until the yeast begins to foam.
• Measure the flour, salt, olive oil, and rosemary into the bowl.
• Turn the processor on and add about 1/2 cup warm water through the feed tube to make a soft dough.
• Let the dough rise until doubled, 1 to 2 hours.
• Oil three dark, noninsulated rimless cookie sheets.
• Sprinkle a work surface with flour and turn the dough out onto it.
• Pat it into a rectangular shape about 6 inches wide and 12 inches long.
• With the straight edge of a knife, cut across the short side of the dough to make 16 slices.
• Roll each into a long, thin breadstick.
• Cut each crosswise into two breadsticks.
• Arrange them on the cookie sheets and let rise until puffy, about 20 minutes.
• Brush them with olive oil.
• Position the oven racks so that they are evenly spaced.
• Preheat the oven to convection bake at 400F.
• Bake the breadsticks for 15 to 20 minutes, until lightly golden and crisp.
• Transfer them to a wire rack to cool.