Preparing the Dough

1. In a large bowl, combine the bread flour, sugar, and dry yeast. Add 2 tablespoons of olive oil and 1/2 cup of warm water to the flour mixture. Mix with a spoon until combined. Dissolve 1 teaspoon of salt in the remaining 1/4 cup of warm water and add this to the dough. Mix with a spoon until all the water is absorbed.

Kneading the Dough

1. Transfer the dough onto a clean counter and knead by hand for about 5 minutes until smooth and elastic. Add more water if the dough is too hard, or more flour if it’s too sticky.

First Rise

1. Shape the dough into a ball, cover it with plastic wrap and a kitchen towel, and let it rise for at least 1 hour until doubled in size.

Shaping the Dough

1. Flatten and stretch the dough into a 1/4 inch thick rectangle, approximately 14 x 9 inches. Brush with the remaining 1 tablespoon of olive oil, cover with plastic wrap, and let rest for an additional hour.

Preheating the Oven

1. Preheat the oven to 400°F (204°C).

Cutting and Shaping Grissini

1. Cut the dough into 1/3 inch (1 cm) wide strips along the shorter side using a sharp knife or pizza cutter. Gently stretch each strip to almost double its size or the length of your baking sheet.

Adding Seeds (Optional)

1. If using, sprinkle sesame or poppy seeds over the strips and roll gently to adhere.

Baking

1. Arrange the breadsticks on a baking sheet lined with parchment paper and bake for about 12 minutes, keeping a close eye on them as baking time may vary.

Cooling and Serving

1. Remove the grissini from the oven and let them cool on a wire rack. Serve as a snack or appetizer, or with soups and salads.