Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large bowl, combine water (slightly above room temperature) with yeast, honey, and olive oil.

Let water sit approximately 10 minutes for the yeast to bloom.

Stir in the salt and flour.

Knead dough for approximately 8 – 10 minutes, until you have a smooth dough.

Coat a large clean bowl with a splash of olive oil and place your dough in the bowl.

Cover the dough well with plastic wrap or a tea towel, and let rise in a warm place until doubled in volume, approximately 1 hour.

Punch down the dough to deflate it, and break off small pieces of dough about 2 – 3 tablespoons worth.

Roll the dough into long and thin breadsticks. Once you get the hang of this, you can start to have fun making shapes. We like to make squiggles at the tops, or make them look loopy like a pretzel. Note that they will be fragile when they are baked, so have fun but don’t go too crazy!

Preheat the oven to 400°F.

Line the baking sheet with parchment paper, and place the finished grissini right onto the baking sheet.

Cook for 6 – 8 minutes until browned and crispy. If desired, brush them with warm butter once they are out of the oven and sprinkle with flaky salt, or other seasonings. We like to serve them in vases on the table with olive oil and balsamic vinegar.