1. In a bowl, mix the flour with the dried yeast and sugar, pour in the lukewarm water and 3 tablespoons of extra virgin olive oil, then the salt, and knead for 8-10 minutes into a smooth, elastic dough.
2. Stretch the dough into a rectangle of about 30x12 cm on an oiled surface, brush the top with the remaining oil, cover and leave to rise for 1 hour.
3. Sprinkle the top with semolina, then cut across the short side into strips about 1 cm wide with a sharp knife or dough cutter.
4. Hold each strip by both ends and gently stretch it into a thin stick about 30 cm long (it doesn't have to be perfect), and lay them slightly apart on trays lined with baking paper. Preheat the oven to 200 °C.
5. Bake for 15-18 minutes until golden and completely crisp.
6. Cool on a rack and store in an airtight container.
Tip: Turin's hand-stretched grissini are irregular and rustic - that's the beauty of them; you can sprinkle them with sesame seeds, rosemary or grated parmesan, and wrapped in prosciutto they make a great starter.
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