Cocktail Sticks

Directions

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