Cocktail Sticks

• 1 3/4 teaspoons dry yeast
• 1 1/4 cups warm water
• 3 3/4 cups unbleached all-purpose flour
• 2 teaspoons salt
• 3 tablespoons olive oil
• 1/2 cup fresh sage leaves, finely minced
• 1/4 cup cornmeal

1. Put the yeast in a small bowl and add the warm water; stir gently.
2. Let stand until foamy, about 10 minutes.
3. Combine the flour and salt in a large bowl and make a well in the center.
4. Pour the yeast and water into the center of the well.
5. Stir in 2 tablespoons of the oil.
6. Start drawing the flour from the inside of the well and mix until the dough comes together.
7. Turn the dough out of the bowl onto a lightly floured surface.
8. Add the sage and continue to knead the dough until it is smooth and silky, about 5 to 7 minutes.
9. First rise: On a well-floured surface, pat the dough with your hands into a 4-by-14-inch rectangle.
10. Lightly brush the top with some of the remaining olive oil.
11. Cover with plastic wrap and let rise until doubled, about 1 hour.
12. Preheat oven to 400 degrees.
13. Shaping: Sprinkle the dough with the cornmeal.
14. 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.
15. 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.
16. Place the breadsticks a few inches apart on lightly oiled baking sheets.
17. Bake for 20 minutes.

yeast, water, flour, salt, olive oil, fresh sage, cornmeal

Taken from cooking.nytimes.com/recipes/4426 (may not work)