Rosemary Breadsticks

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Rosemary Breadsticks
(Yields 24)        
2 cups unbleached bread flour 1/2 cup whole wheat flour 1½ tsp. salt 1 Tbs. honey 3/4 tsp. instant yeast 1 Tbs. olive oil 1 cup water 2 Tbs. fresh rosemary, finely chopped Coarse salt & freshly cracked pepper, to taste
In a bowl, stir flours, salt, honey, and yeast. Add olive oil, water, and rosemary and blend to make a shaggy dough ball. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Dough should be slightly tacky. Place in a lightly oiled bowl and cover with plastic wrap. Chill in refrigerator overnight. Remove and let sit for one to two hours. On a lightly floured surface, divide dough into four to six pieces and roll each out into a rectangle. Cover dough with cloth and allow to relax for five to 10 minutes, then roll it again. Repeat several times until pieces rise to about a quarter-inch thick. Cut into thin strips with a pizza slicer. Pick up and gently stretch each stick before placing them on a parchment-lined sheet pan. Mist with water and sprinkle with coarse salt and pepper. Bake at 350°F until golden brown and crunchy, about 10 to 15 minutes.