Step 1

Place the flour into the bowl of a stand mixer, and make a well in the center.

Step 2

Add the yeast and the malt syrup, and pour over half of the water.

Step 3

Let stand for 10 minutes.

Step 4

In another bowl, combine the olive oil and the rest of the water.

Step 5

Using the dough hook, start mixing at low speed while gradually adding the oil and water mixture.

Step 6

Once the liquid is incorporated, add the salt.

Step 7

Knead at medium speed until you obtain an elastic and smooth dough.

Step 8

Increase the speed, and knead for 2 minutes at high speed.

Step 9

Sprinkle the bottom of a baking sheet with durum wheat semolina and place the dough on top, giving it a rectangular shape.

Step 10

Using a pastry brush, brush the dough generously with extra virgin olive oil.

Step 11

Place in a warm, draft-free place, and let it rise for 1 hour.

Step 12

Preheat the oven to 400 F (200°C).

Step 13

Once the dough has at least doubled in size, using a knife with a very long, smooth blade, cut the dough along the short side into strips about ½ inch (1 cm) thick.

Step 14

Holding each strip at each end, stretch until they are the length of the baking sheet.

Step 15

Arrange these pieces of dough, spaced apart, on the baking sheet lined with parchment paper.

Step 16

For sesame or poppy seed grissini, brush with extra virgin olive oil and sprinkle with seeds.

Step 17

Bake for 15 to 20 minutes until lightly browned.

Step 18

Place on a cooling rack, and allow to cool completely before storing the grissini in a paper bag to keep crisp.