- 1 1/4 Cup lukewarm water
- 2 Teaspoons sugar
- 1 Tablespoon active dry yeast
- 1 3/4 Cup whole-wheat flour
- 2 Cups all-purpose flour, plus more for dusting
- 4 Tablespoons extra-virgin olive oil
- 1 1/2 Teaspoon coarse sea salt
Combine water and sugar in a large bowl. Stir until the sugar has dissolved. Add yeast and let stand for 10 minutes, until it is bubbling.
Add whole-wheat flour, 13/4 cups of all-purpose flour, 2 tablespoons extra-virgin olive oil, and 1 teaspoon salt. Mix with a wooden spoon, and, when it begins to come together, with your hands, until well combined. If the dough is too sticky, add the remaining all-purpose flour.
Turn the dough out onto a lightly floured surface. Knead for approximately 5 minutes, until it is smooth and elastic. Gather the dough into a ball.
Lightly oil a clean, large bowl. Place the dough in the bowl and turn to coat in oil. Cover with a kitchen towel and set aside in a warm space for 1–1 ½ hours, until doubled in size.
Preheat oven to 375 degrees F. Lightly oil 2 large baking sheets.
Cut the dough into 12 equal pieces. Stretch and roll each piece to roughly 24 inches long and 3/8 inch thick. Cut each piece in half. You will have 24 breadsticks.
Place the dough on the baking trays, leaving ½ inch between each breadstick. Brush both sides of the breadstick with remaining extra-virgin olive oil and sprinkle with remaining salt.
Bake for 15 minutes, turn the breadsticks over, and bake for a further 15 minutes until crisp and golden.