Whole Wheat Olive Oil Bread Sticks

These are meant to be really thin bread sticks.  They are crunchy and delicious.  Plus, it's a no-knead recipe, so they're really easy, too.

Ingredients:
2 1/2 c whole wheat flour
1/2 Tbsp yeast
1 tsp kosher salt
1 Tbsp gluten (opt)
1 1/4 c warm water
Olive oil for brushing on top
Kosher salt for sprinkling
Rosemary for sprinkling

Mix the dry ingredients (make sure the salt & yeast don't come into direct contact, though).  Stir in the water until all the flour is moistened.  Dough should be a little wet & shaggy.  Cover and let rise for ~ 2 hours.  (This step is mostly to develop flavor, so it can be shortened if you're low on time.)
Preheat oven to 400*F.  On a floured surface, roll the dough out to an 1/8 inch thick rectangle (about 8 inches wide and however long).  Generously, brush the dough with olive oil.  Sprinkle with salt & rosemary.  Cut 1/8 inch wide (& 8 inches long) strips with a pizza cutter.  Place on greased cookie sheet (the sticks can be close but shouldn't be touching so they crisp properly).
Bake for 10 to 16 minutes (depending on thickness & width) until nicely browned. 
I think these are great when they are warm or cool.  They're crispier when cool.

This dough also makes decent crackers if you can get it thin enough.  I brush with olive oil and sprinkle with garlic powder & kosher salt.