Cocktail Sticks

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 Information

  • Nutritional analysis per serving (20 servings)

    114 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 223 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twenty sticks

Preparation

1. Put the yeast in a small bowl and add the warm water; stir gently. Let stand until foamy, about 10 minutes.
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.
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.
4. Preheat oven to 400 degrees.
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.

About 2 hours