In a food processor, combine the flour, instant yeast, sugar, and salt. Pulse once or twice to mix.

Add the 2 tablespoons (30 ml / 1 fl oz) of olive oil and pulse again.

With the machine running, slowly stream in 1 cup (240 ml) of warm water.

Continue adding water, a tablespoon at a time, until the dough comes together in a shaggy, sticky ball.

Lightly oil a medium bowl.

Transfer the dough to the bowl, turning it to coat in the oil.

Cover with plastic wrap and let it rise in a warm spot for 1 hour.

After the first rise, gently reshape the dough into a ball, return it to the bowl, cover, and refrigerate for at least a few hours, or preferably overnight. This slow, cold fermentation develops incredible flavor.

When ready to bake, preheat your oven to 400°F / 200°C. Lightly grease two baking sheets with olive oil and sprinkle them with the semolina flour or cornmeal.

Divide the chilled dough into 3 pieces.

Working with one piece at a time (keep the others covered), roll it out as thinly as possible on a well-floured surface. Use a sharp knife or a pastry wheel to cut the dough into 1/4-inch thick strips.

Carefully transfer the strips to your prepared baking sheets, leaving a little space between each one. Lightly brush the tops with more olive oil and sprinkle with sea salt or seeds, if desired.

Bake for 10 to 20 minutes, or until the breadsticks are a deep golden brown and completely crisp.

Let them cool completely on a wire rack before serving. Store in an airtight container for up to a week.

Don't skip the cold rise! Refrigerating the dough overnight is the secret to a deeper, more complex flavor in your finished breadsticks.