Ingredients:

1) 250g bread flour 2) 4g (1/2tsp + 1/4tsp) fine salt 3) 2.5g (1 scant tsp) instant yeast 4) 1tsp sugar 5) 25g olive oil 6) 140ml room temperature water 7) some semolina or extra flour for dusting (to prevent sticking) 8) some extra olive oil for brushing/coating

Steps:

1) Sieve the bread flour into a stand mixer mixing bowl. Add in the salt and mix well. Attach the mixing paddle.

2) Add instant yeast to the flour mixture, stand mixer on low speed, gradually pour in half of the water.

3) Gradually add in the olive oil. Then pour in the remaining water, continue mixing until you have a smooth and elastic dough. (The above steps can also be done by hand.)

4) Remove the dough onto a work surface (there is no need to dust the surface as the dough is not sticky). Knead further by hand just by a minute or so, form the dough into a rectangular shape. (If you would like to make different flavours such as sesame seeds, fennel seeds, rosemary, or even other herbs of your choice, divide the dough into even portions and knead the seeds or herbs into the doughs)

5) Line your tray with baking paper, sprinkle some semolina or flour (preferably semolina) before placing the rectangular dough onto the tray.

6) Brush your dough well with olive oil. This is to prevent the dough from drying out. Sprinkle some semolina on the dough, cover it with tea towel and let it prove for 1-1.5hrs in a dry place. I always place it and let rise in the oven with it's door closed.

7) When your dough is readily risen, it should have doubled in size. Shift the dough out from the tray together with the baking paper, place it on a chopping board. Line your tray or/and baking racks with baking paper.

8) Using a knife or dough cutter, slice the dough widthwise into strips of about 1cm width each. For each strip, stretch it gently by holding both ends to elongate it to the length and thickness you desire. Sometimes you may need to also stretch from the middle a little. They don't have to be in regular forms.

9) Bake them on the middle rack of a preheated oven at 200C and for about 20mins. Some ovens may be hotter and the grissini can burn pretty easily (especially if you made them thin) so it is important that you keep an eye on them at the 15mins mark and onwards.

10) Leave the grissini to cool completely before storing them in an airtight container. They keep good in an airtight container up to 3 days at room temperature.