Juniper Grissini (Long Crispy Bread Sticks)

This recipe appeared in "Food & Wine" magazine and is by Mario Batali. He makes these with myrtle, but crushed juniper berries make a great substitute. They go especially well with soup.

• Ready In: 2 hrs 15 mins
• Yields: 3 1/2 dozen bread sticks

Ingredients

• 3⁄4 cup water
• 2  cups flour (plus more for dusting)
• 1  tablespoon honey
• 1⁄4 ounce  yeast (1 package)
• 3  tablespoons extra virgin olive oil
• 1⁄2 teaspoon  juniper berries, crushed or 1⁄2 teaspoon  juniper berries, ground
• 1  tablespoon kosher salt
•  cayenne pepper, for dusting

Directions

1. In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
2. Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
3. Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
4. Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
5. Punch down dough and divide into 4 equal pieces.
6. Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
7. Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
8. Bake until golden brown, about 15 minutes.
9. Let cool and crisp before serving.