Preheat the oven 190 C.
Mix together the yeast,sugar and 1/4 of the lukewarm water to activate the yeast.
Sift together the flour and salt and make a well in the center.
Pour the remaining water and oil into the well and mix together.
The mix should be soft but not wet. Add more flour or water if required.
Flour a work surface and knead the dough on it for at least 5 minutes. Put the dough into a bowl, cover with cling film and leave in a warm place until the dough has doubled in size.
When the dough is ready roll out move it to a lightly floured surface and cut it into small portions of about 25-30 grams each.
Cover with clingfilm and leave it to rest for 10-15 minutes.
Roll or stretch each piece, trying to keep an even dimension along the length, to approximately 20 cm.
Before transfering to baking sheets, roll the individual bread sticks into fine semolina or sprinkle them liberally - this adds more texture to the grissini.
Bake at 190 degrees Celsius for about 12-15 minutes or until golden brown.
Leave the grissini to cool completely before serving.
«The grissini are even crisper the next day. Store them into an airtight container for up to 5 days, but make sure that they are completely cooled before storing. »