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Ingredients
1 ¾ teaspoons dry yeast
1 ¼ cups warm water
3 ¾ cups unbleached all-purpose flour
2 teaspoons salt
3 tablespoons olive oil
½ cup fresh sage leaves, finely minced
¼ cup cornmeal
Nutritional analysis per serving
22 grams carbs; 122 calories; 2 grams monosaturated fat; 1 gram saturated fat; 3 grams fat; 2 grams fiber; 106 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yeast in a small bowl and add the warm water; stir gently. Let stand until foamy, about 10 minutes.
- Step 2
Combine the flour and salt in a large bowl and make a well in the center. Pour the yeast and water into the center of the well. Stir in 2 tablespoons of the oil. Start drawing the flour from the inside of the well and mix until the dough comes together. Turn the dough out of the bowl onto a lightly floured surface. Add the sage and continue to knead the dough until it is smooth and silky, about 5 to 7 minutes.
- Step 3
First rise: On a well-floured surface, pat the dough with your hands into a 4-by-14-inch rectangle. Lightly brush the top with some of the remaining olive oil. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Step 4
Preheat oven to 400 degrees.
- Step 5
Shaping: Sprinkle the dough with the cornmeal. Cut the rectangle crosswise into 4 equal sections, then cut each section crosswise again into 5 strips, each about the width of a fat finger. The dough should be so elastic that you can simply pick up each piece and stretch it between your hands to a length of 10 inches. Place the breadsticks a few inches apart on lightly oiled baking sheets. Bake for 20 minutes.
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