Add all of the ingredients to the bowl of a stand mixer and mix (using the paddle attachment) on a gentle speed for 4-5 minutes. Allow to rest for 5 minutes, then mix for 2 minutes more, on a higher speed. The dough should be clinging to the paddle and be smooth in texture.

Grease and line a sheet pan, then, using a pastry brush, grease the top of the parchment with cold pressed rapeseed oil to prevent the dough sticking.

Place the dough onto the middle of the pan and using your hands, gently stretch and pull it into a rectangle around 3 x 14 inches. Brush the top of the dough with oil, cover and set somewhere warm to prove for around 3-3.5 hours. When the dough is puffy and pillowy, it’s ready.

Preheat the oven to 175C/165Fan and line a couple of large sheet pans with parchment.

Using a bench knife or dough scraper, separate the dough into 1/2 inch strips, then use your hands to stretch them into long grissini (around 12 inches long). Place them onto the prepared pans and bake in the oven for 20-25 minutes until lightly golden.

Allow to cool for 25 minutes before eating. These will store well wrapped in a tea towel or bag for up to 2 days.