Rosemary Bread Sticks

Name: Rosemary Bread Sticks
Yield: Makes about 24 bread sticks
Cuisine: Italian
Ingredients: 1¼ cups all-purpose flour; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh rosemary; ½ cup warm water, about 110 degrees; 1 teaspoon salt; 1½ teaspoons active dry yeast; ⅓ cup stone-ground yellow cornmeal

Preparation info

Makes about
24
bread sticks

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

These crunchy bread sticks are probably my favorite non-sweet cookie. They are excellent on their own, but sometimes I serve them alongside a platter of thinly sliced prosciutto. When I wrap the ham around them, it makes sort of a prosciutto lollipop.

Ingredients

½ cup warm water, about 110 degrees
1½ teaspoons active dry yeast
1¼

Europe
Italy
Dessert
Vegan
Mediterranean
Cookies

Method

Pour the water into a small bowl and whisk in the yeast. Set aside while you prepare the other ingredients.
In the work bowl of a food processor fitted with the steel blade, combine the flour, cornmeal, oil, and salt and pulse five times to mix. Add the rosemary and the yeast mixture. Pulse repeatedly, ten or twelve times, until the dough forms a ball.