Prepare lukewarm water (about 100 g). In a bowl, place a bit of lukewarm water (about 10-20 g), yeast (instant or crumbled fresh), and sugar. Mix and mash until the ingredients are combined. Cover with a cloth and set aside for about 10-15 minutes in a warm place, such as an oven preheated to 35°C (put it in a turned-off oven). After this time, the mixture should start to froth and bubble. If the yeast is working properly, proceed to the next steps.

In a bowl, place flour, olive oil, the yeast mixture, a pinch of salt, and a little warm water (10-20 g or a bit more if needed). Mix and knead the dough by hand or using a kitchen robot with a dough hook for about 10 minutes, until you get a uniform and smooth mass. The dough should be slightly sticky (if it is too sticky, add some flour; if it is too dry, add a bit more water while kneading). Put the dough in a bowl, cover with a cloth, and set aside for about 60 minutes in a warm place, such as the oven again.

After the specified time, knead the dough and transfer it to a lightly floured surface. Roll out to a thickness of about 1-2 cm. Cut the dough into strips about 2-3 cm wide. Shape each strip (e.g., twist or stretch) to give the desired shape to the breadsticks.

After the specified time, knead the dough and transfer it to a lightly floured surface. Roll out to a thickness of about 1-2 cm. Cut the dough into strips about 2-3 cm wide. Shape each strip (e.g., twist or stretch) to give the desired shape to the breadsticks.

Transfer the shaped breadsticks to a baking sheet lined with parchment paper (keep a few centimeters apart between each). Cover the breadsticks with a cloth and set aside for a moment in a warm place to rise. Put the breadsticks in an oven preheated to 180°C. Bake for about 10-14 minutes (depending on the oven's power and the thickness of the breadsticks). Watch out not to burn them. Remove from the oven when they are browned.

Eat warm or cold.