|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (At 110 F)|
|Grated lemon peel||1 Teaspoon|
|Chopped fresh rosemary/1 1/4 teaspoons crumbled dry rosemary||1 1⁄2 Teaspoon|
|Olive oil||7 Teaspoon (2 Tablespoon Plus 1 Teaspoon)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy (about 5 minutes).
Add lemon peel, salt, rosemary, 2 tablespoons of the oil, and 11/2 cups of the flour.
Beat with a heavy spoon or an electric mixer until dough is glossy and stretchy (3 to 5 minutes).
Then mix in about 1 cup more flour, or enough to make a soft dough.
To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy (about 10 minutes), adding more flour as needed to prevent sticking.
To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy (5 to 7 minutes); if dough is sticky, add more flour, 1 tablespoon at a time.
Turn dough out onto a generously floured board and pat into a 6-inch square.
Brush dough with remaining 1 teaspoon oil, loosely cover with plastic wrap, and let rise until puffy (about 45 minutes).
Grease 3 large baking sheets.
Gently rub dough with 2 tablespoons flour.
With a sharp knife, cut dough lengthwise into quarters.
Working with one quarter at a time, cut it lengthwise into 8 equal pieces.
Stretch one piece to about 15 inches long; place on a baking sheet.
Repeat to shape remaining breadsticks, spacing them 1/2 inch apart on sheets.
Bake breadsticks in a 350° oven until golden brown (20 to 25 minutes), switching positions of baking sheets after 10 minutes.
If using one oven, refrigerate one sheet of breadsticks, lightly covered, while baking the other two.
Lift breadsticks from sheets.
Serve; or let cool on racks.