Breadsticks

Components

1½ cups (tea) of wheat flour
1/2 cup of whole wheat flour
3/4 cup of lukewarm water
Half a spoon of instant dry active yeast (approximately 5 grams)
1 teaspoon of honey
Three tablespoons of olive oil
1½ teaspoons of salt
oil used to consecrate the bowl
rosemary as desired
Sesame seeds, white and black, as desired.
thyme as desired

Ready state

In a big bowl, combine whole wheat flour, water, honey, and yeast. Stir with a spatula until the mixture is smooth. Allow it to rest for approximately 10 minutes until it becomes foamy.

Incorporate wheat flour, olive oil, and salt. Knead with your hands for approximately 10 minutes until the dough is smooth and soft. Shape it into a ball and pour about half a teaspoon of olive oil over the dough, spreading it evenly with your hands to coat the entire surface. Cover the bowl with a cloth or plastic wrap and let it rest for about an hour, or until it doubles in size.
Once the dough has risen, heat the oven to 220 °C (high temperature) and prepare 3 large baking trays by lining them with parchment paper.
Dust the countertop with wheat flour and use a spatula (or knife) to cut the dough into 4 equal pieces. Lightly flatten each piece and set them aside, covering with a dishcloth to prevent drying.
To shape the grissinis, slice the dough into pieces approximately 1.5 cm thick and, using both hands, roll and stretch each piece as if flattening a cover. Place them on the baking tray, ensuring they do not touch one another.
Place in the oven and bake for approximately 15 minutes until golden brown—be careful, as thinner grissinis bake more quickly and can burn. Take the baking tray out of the oven and move the baked grissinis to a pillow or rack. Allow them to cool while you bake the remaining ones.
Grissinis remain fresh and crunchy for up to one week when kept in an airtight container or a securely sealed plastic bag.

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To add flavor to the grissinis, sprinkle sesame seeds, crushed thyme, or seasoned rosemary on the countertop. Place the dough slice on the selected aromatic ingredient, shape the grissinis, and bake them.