Grissini torinesi

Step 1: Stir ¼ oz fast-action dried yeast and 1 tsp sugar into 1 ¼ cups lukewarm water and leave for 5 minutes until foamy.

Step 2: Put 1 ⅛ lb strong white bread flour in a large bowl, pour in the yeast mixture and 2 ½ tbsp extra virgin olive oil, and mix to a rough dough. Add ⅓ oz salt and mix again.

Step 3: Knead on a clean surface for 10 minutes, until smooth, soft and springy.

Step 4: Pat the dough into a long rectangle about 30 × 12 cm on an oiled board. Brush with 1 tbsp extra virgin olive oil, cover loosely with a cloth and leave in a warm place for 60–75 minutes, until puffy and about doubled.

Step 5: Heat the oven to 425°F (400°F fan) and line 3 baking trays. Scatter 1 ¾ oz fine semolina over the dough.

Step 6: With a sharp knife or bench scraper, cut the dough across into strips about 1.5 cm wide.

Step 7: Pick up a strip by both ends and stretch it gently to the width of the tray, about 35 cm. Lay it down and repeat, leaving a finger's gap between sticks. Common mistake: leaving them thick; fat sticks bake chewy in the middle instead of crisp.

Step 8: Brush lightly with the rest of 2 tbsp extra virgin olive oil.

Step 9: Bake one tray at a time for 15–18 minutes, until evenly golden and they snap cleanly when you break one.

Step 10: Cool on a rack; they crisp further as they cool. Keep in an airtight tin for up to a week.