• I used a standing mixture to make the dough, but it can also be done by hand.

The first step:

• Mix together the yeast, 2 Tbsp flour, 50ml tepid water and 1 tsp sugar in a small bowl and leave for 20 minutes.

And then:

• Dissolve the salt in the second lot of water.
• Put the flour in the mixer bowl, then add the water and yeast mixture.  Start to mix them together using the dough hook (or your hands!).
• While the mixer is running, add the oil in a steady stream.
• Knead the dough for 7 - 10 minutes until it is elastic.
• Turn out onto a lightly floured bench. Flatten it with your hands to form a large rectangle (Don't pull at the dough too hard otherwise it will rip).
• Brush the top with olive oil and sprinkle with flour.
• Cover with plastic wrap and a teatowel, then leave it to rise for about an hour until it has doubled in bulk.
• Heat the oven to 200 C (400 F).
• Cut off strips of the dough and gently stretch them out to make the length of grissino that you desire.  If they break, don't try to stick them back together (it won't work!).
• At this point you can leave them as they are or roll them in sesame seeds or poppy seeds if you like.
• Lay them on a tray covered with baking paper.
• Bake for 15 -18 minutes, turning them over halfway through the cooking.
• I dare you not to eat them immediately once they come out of the oven!  The bread smell swirling through the air is overwhelmingly  good!