Combine flour, instant yeast, and sugar in a bowl. Add warm water (105-110°F) and olive oil. Stir until shaggy, then add salt. Knead dough for 5-7 minutes until smooth and elastic.
2 cups all-purpose flour, 2.25 teaspoons instant yeast, 1 teaspoon sugar, 0.75 cup water, 2 tablespoons olive oil, 1 teaspoon salt
Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm spot for 45 minutes until doubled in size and springs back slowly when poked.
Punch down the dough and divide it into 16 to 20 pieces. Roll each piece between your palms into thin sticks about ¼ inch thick and 8-10 inches long. Dust a baking sheet with semolina and space the sticks 1 inch apart on the sheet.
1 tablespoon semolina or cornmeal
Brush the sticks lightly with olive oil. Sprinkle with coarse salt, sesame seeds or poppy seeds, and/or fresh chopped herbs if desired. Press toppings gently to help them stick.
2 tablespoons olive oil, 1 teaspoon coarse salt, 2 tablespoons sesame seeds or poppy seeds, 1 tablespoon fresh rosemary or thyme
Bake sticks at 375°F for 15-20 minutes until golden brown and crisp. They should snap cleanly when broken, not bend. Cool on a wire rack for 10 minutes before serving.
