1. Preparing the Dough:

• 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. Add this to the dough.
• Start mixing with a spoon until all the water is absorbed.

2. Kneading the Dough:

• Transfer the dough onto a clean counter.
• Knead by hand for about 5 minutes until the dough is smooth and elastic. If the dough is too hard, add a bit more water; if it’s too sticky, add a bit more flour.

3. First Rise:

• Shape the dough into a ball. Cover it in plastic wrap and a kitchen towel to keep it warm.
• Let the dough rise for at least 1 hour until it doubles in size.

4. Shaping the Dough:

• After the first rise, flatten and stretch the dough into a rectangular shape, about 1/4 inch thick and approximately 14 x 9 inches.
• Brush the dough with the remaining 1 tablespoon of olive oil.
• Cover again with plastic wrap and let it rest for an additional hour.

5. Preheating the Oven:

• Preheat the oven to 400°F (200°C).

6. Cutting and Shaping Grissini:

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

7. Adding Seeds (Optional):

• If using, sprinkle sesame or poppy seeds over the strips.
• Roll the breadsticks gently so the seeds stick to the dough.

8. Baking:

• Arrange the breadsticks on a baking sheet lined with parchment paper.
• Bake for about 12 minutes, but keep a close eye on them. The exact time may vary depending on the thickness of your breadsticks.

9. Cooling and Serving:

• Remove the baked grissini from the oven and allow them to cool on a wire rack.
• Serve as a snack or appetizer, or pair with soups and salads.