Attach the dough hook to your electric mixer.
Mix together 2/3 cup flour with all the water minus 2 tablespoons, olive oil, salt and honey in the mixer bowl.
Add the yeast to the remaining water and stir until it dissolves completely.
Knead the combined ingredients until you get a creamy dough.
Add the yeast mixture. Also add all the remaining flour gradually so you will incorporate air into the dough. Process for about 15-20 minutes or until the dough is elastic and doesn’t stick to your fingers. You can do all the above steps with your hands instead of the food processor.
Roll the dough, sprinkle some flour and cover with plastic wrap so that no crust will form at the surface. Cover with a clean cloth and set aside for 20 minutes.
Remove the plastic foil and press the dough with the back of your hands. Roll it up to allow the gluten to give elasticity. Press the roll a bit.
Take a large plastic foil and brush it with olive oil. Place the dough inside and wrap it well. Cover again with a cloth and let it rise until it doubles its size. This will take about 45-60 minutes.
Preheat the oven to 450F. Line a baking tray with parchment paper.
Cover the working surface with wheat semolina or corn flour.
Remove the plastic from the dough.
Cut a ½’’ thick piece of dough. Roll the piece through corn flour.
Begin stretching the stick with gentle moves. Start from the middle and go all the way to the edges. Do that until the grissino is the size of your tray.
Repeat with the remaining dough. Remember to leave a 1’’ space between the breadsticks because they will rise while baking.
Brush with olive oil.
Ten minutes before starting to bake the grissini, place a dish with boiling water in the oven so you will increase the moisture.
Bake the breadsticks for about 10-12 minutes. Halfway, remove the water dish and let the steam come out so they will have the chance to dry.
Place on a wire rack to cool completely before serving.