Classic Breadsticks

Makes: 25

1/2 ounce fresh yeast cake or 1 1/2 teaspoons dry yeast
1 1/2 cups water, lukewarm
3 1/2 cups unbleached all purpose flour, sifted
2 tbs olive oil
1 1/2 teaspoons salt

Dissolve yeast in water in small bowl. Let yeast stand 10 minutes. Mound 3 1/2 cups flour on work surface or in large bowl. Make well in center. Add dissolved yeast, oil and salt to well. Mix ingredients in well, then incorporate flour. Knead on lightly floured surface until elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Place on well-floured surface; dust dough with flour. Cover with towel and let rise until doubled in volume, about 1 1/2 hours. Preheat oven to 400 degrees. Flour baking sheets. Cut dough into 5 pieces. Roll 1 piece out on lightly floured surface to 3/8-inch thick rectangle. Cut crosswise into 5 pieces. Roll each piece between palms and work surface to 3/4-inch thick rope. Place on prepared sheet. Repeat with remaining dough. Let breadsticks rise for 5 minutes. Bake breadsticks until golden brown, about 25 minutes. Cool on rack. Serve at room temperature.