Cornmeal-Cayenne Grissini (Breadsticks)

(Courtesy of Gourmet Magazine)

Ingredients:
1 c. warm water (105-110 degrees)
1 pkg. (1/4 oz. or 2 1/2 tsp.) active dry yeast
2 c. all-purpose flour
1 1/4 c. yellow cornmeal
1/2 tsp. table salt
1/4 tsp. cayenne
1/4 c. olive oil plus additional for brushing
2 Tbsp. kosher salt

Directions:
Stir together warm water and yeast.  Let stand until foamy, about 5 minutes.  In a large bowl, stir together flour, cornmeal, table salt and cayenne, then stir in yeast mixture and oil just until a dough forms.

Turn out dough onto an unfloured work surface and knead until smooth and elastic (8-10 minutes).  Transfer dough to an oiled bowl and turn to coat.  Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 350 degrees.  Punch down dough and turn out onto unfloured work surface.  Roll 2 teaspoon portions of dough into 10 inch long sticks and arrange about 3/4 inch apart on greased baking sheets.

Brush sticks lightly with oil and sprinkle with kosher salt.  Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden (about 22-25 minutes total).  Transfer racks to cool.  Keep leftovers in an airtight container at room temperature for 1 week.

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