Makes about 24 breadsticks
1 package active dry yeast
1 cup lukewarm water
1 teaspoon honey
2 cups unbleached white flour
1 teaspoon salt
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh sage, chopped fine
2 teaspoons olive oil
1 tablespoon coarse salt mixed with 2 teaspoons flax seeds
In a small bowl, gently whisk together the yeast, 1 cup lukewarm water and honey. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine and mix flour, salt and fresh herbs. Add yeast mixture and stir well until dough is well mixed. Add olive oil and again mix well. Turn onto lightly floured surface and knead about 7 minutes sprinkling more flour as needed if dough is sticky and kneading until dough is elastic in texture. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours.
Punch down dough and turn onto a lightly floured surface and knead for a few minutes. Separate dough into 24 equal pieces. Roll each piece using hands to work the surface and roll into 6-9 inch long pieces, like a rope. Place rolled dough sticks on a greased baking sheet, spaced about an inch apart. Cover and let rise again for about 30 minutes. Sprinkle with coarse salt and flax seed mixture if desired and place in a 350° oven that has been preheated for about an hour. Bake for about 20-30 minutes or until golden brown. Remove and cool.