Rich Rosemary Breadsticks

• 1 cups very warm water (about 110 degrees)
• 1 package active dry yeast
• 1/4 teaspoon sugar
• 2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks
• 1 tablespoon salt
• 4 1/4 to 4 1/2 cups all-purpose flour
• 2 tablespoons minced fresh rosemary
• 1 tablespoon minced flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper

1. Place half the water in a large bowl.
2. Stir in the yeast and the sugar.
3. Allow to sit about 10 minutes, or until the yeast is bubbling.
4. Add the remaining water, 2 tablespoons of the oil and the salt.
5. Stir to combine.
6. Begin to stir in the flour, 1 cup at a time.
7. When it forms a dough, turn it onto a lightly floured board and knead in the remaining flour.
8. Knead the dough for 8 minutes, then knead in the herbs and the pepper.
9. Continue to knead for another 3 to 4 minutes, until the dough is smooth and elastic.
10. Oil a large bowl, add the dough and turn to coat with the oil.
11. Cover lightly with plastic wrap and refrigerate until doubled in bulk, 5 to 6 hours.
12. Punch the dough down and divide it into 4 pieces.
13. Roll out each piece into a 6-by-11-inch rectangle less than inch thick.
14. Cut them into strips a little less than i inch wide.
15. Oil the baking sheets and place the strips about inch apart.
16. Brush lightly with oil and set aside for 1 hour to rise.
17. Preheat the oven to 375 degrees.
18. Bake for 15 to 20 minutes, until golden.
19. Cool on racks and serve.

very warm water, active dry yeast, sugar, extravirgin olive oil, salt, flour, fresh rosemary, flatleaf parsley, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7523 (may not work)