Rosemary and Olive Oil Grissini

In a small mixing bowl, stir together warm water at 40°C (104°F), active dry yeast, and granulated sugar, then allow the mixture to sit for 10 minutes until frothy.

On a cutting board, pull the fresh rosemary leaves from the woody stems and use a chef knife to finely mince the leaves into fine bits.

In a large mixing bowl, whisk together the bread flour and fine sea salt until uniform.

Pour the foamy yeast mixture, minced rosemary, and 30 ml extra-virgin olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough coalesces.

Turn the shaggy dough out onto a clean, ungreased work surface and knead firmly by hand for 10 minutes until smooth and elastic.

Form the kneaded dough into a taut round ball, return it to the large mixing bowl, cover with a kitchen towel, and proof in a warm spot for 50 minutes.

Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper.

Gently press down on the risen dough with your knuckles to expel accumulated gas pockets.

Turn the deflated dough onto the work surface and divide it with a chef knife into 16 equal portions weighing roughly 32 grams each.

Roll each dough piece under the flat palms of your hands against the counter into a slender rope 25 centimeters in length, then lay them onto the prepared baking sheets spaced 2 centimeters apart.

Drape a kitchen towel loosely across the shaped breadsticks on the baking sheets and let proof for 15 minutes.

Dip a pastry brush into the remaining 15 ml extra-virgin olive oil, paint the top of each breadstick lightly, and sprinkle flaky sea salt across them.

Bake in the preheated oven at 200°C (400°F) for 15 minutes, swapping sheet positions halfway through, until crisp and golden brown.

Transfer the hot breadsticks off the baking sheets directly onto a wire cooling rack and let cool completely for 15 minutes.