- 1/2 cup plus 1 tablespoon warm water (105°F to 115°F.)
- 2 1/2 cups unbleached all purpose flour
- 1 1/2 teaspoons dry yeast
- 1/4 cup olive oil
- 1/4 cup fresh sage leaves
- 1/2 cup toasted hazelnuts, ground
- 1/4 cup warm whole milk (105°F to 115°F.)
- 1 teaspoon salt
- Mix 1/2 cup warm water, 1/2 cup flour and 1 teaspoon yeast in large bowl to blend well. Cover and let starter stand at room temperature overnight.
- Heat oil in heavy small saucepan over medium-low heat. Add sage and sauté until crisp, about 7 minutes. Cool.
- Combine remaining 1 tablespoon water and 1/2 teaspoon yeast in small bowl; stir to blend. Let stand 10 minutes to dissolve yeast. Transfer to processor.
- Add remaining 2 cups flour, hazelnuts, milk and salt to yeast mixture in processor. Using on/off turns, process until small moist clumps form. Add sage-oil mixture and starter. Process just until large moist clumps form. Transfer dough to clean work surface. Gather dough into ball. Knead until dough is smooth and elastic, about 4 minutes. Form dough into ball.
- Lightly oil another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Cover. Let dough rest 15 minutes.
- Preheat oven to 400°F. Lightly oil 3 large baking sheets. Turn dough out onto floured work surface and knead briefly until smooth. Divide dough into thirds.
- Divide first third of dough into 7 equal pieces. Roll 1 dough piece between palms and work surface into 13-inch-long rope. Transfer rope to baking sheet. Repeat with remaining 6 dough pieces, spacing ropes evenly apart. If desired, shape 1 end of each rope decoratively. Let rise 10 minutes. Bake breadsticks until golden and very crisp, about 20 minutes. Transfer to racks and cool.
- Meanwhile, shape second third of dough into 7 breadsticks and let rise 10 minutes. Bake as above. Repeat with final third of dough. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)