olive oil breadsticks

1c Warm Water
2 1/2ts Active Yeast
3c unbleached flour
2ts Salt
5 T EVOO
cornmeal for pans

Place water in a small bowl and add in yeast. Soak while working on other ingredients. Place flour and salt in food processor with fitted metal blade. Pulse 2 or 3 times. Add oil and pulse 10 times to mix. Add yeast mixture, being careful to scrape all yeast form bowl with a spatula. Pulse again until dough forms a ball, about ten times. Let the dough rest for 5 minutes, then run machine continously for 10 seconds, for a final mixing of the dough. Remove dough to a lightly floured work surface and knead lightly to form a smooth ball. Place the dough in an oiled bowl and turn dough to coat. Cover with plastic wrap and let rest for about an hour until doubled. Then turn dough out onto a slightly floured surface and lightly knead again to deflate, form into a ball and place back into an oiled bowl, coating all sides. Place in refregerator for 2 or up to 24 hours before proceeding. Preheat oven to 325 and set racks in upper and lower thirds. Cover three jelly roll pans with cornmeal, using a tablespoon or so for each pan. Scrape refrigerated dough from bowl to a lightly floured work surface, making sure dough emerges from bowl in one piece and doesn't fold. Press dough into a 9 inch square. Cut dough into 4 rectangles, each 2 1/4 by 9 inches, cut each rectangle into 18 strips making 72 bread sticks in all. Cover cut pices of dough with plastic wwrap or a towel to keep from drying out. Work with one rectangle at a time and keep the others covered. Roll strips in the palms of your hands to form long round sticks, thinner is more crispy and fatter is a softer stick. Place in pan and let rest for 10 minutes, then bake for abour 20 to 30 minutes, until they are firm, crisp and light golden. Only cook two pans at a time. If they get soft , bake them again for 5 min at 325.
Recipe courtesy of Nick Malgieri by: Cooking Live Show

Number of Servings: 72

Recipe submitted by SparkPeople user HEALTHY40S.