Rich Rosemary Breadsticks

1 cups very warm water (about 110 degrees)
1 package active dry yeast
¼ teaspoon sugar
2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks
1 tablespoon salt
4 ¼ to 4 ½ cups all-purpose flour
2 tablespoons minced fresh rosemary
1 tablespoon minced flat-leaf parsley
¼ teaspoon freshly ground black pepper

Nutritional Information
- Nutritional analysis per serving (66 servings)
  35 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 67 milligrams sodium

Sixty-five to 70 breadsticks

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