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1
Combine the water, yeast, oil, honey and salt in the bowl of a stand mixer (fitted with a paddle attachment); beat at medium-low speed to incorporate.
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2
Add the flour a handful at a time until it is all incorporated.
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3
Increase the speed to medium and beat for 5 or 6 minutes, until a smooth and supple dough is formed.
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4
Liberally flour a work surface.
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5
Transfer the dough to the surface; pat and fold it over on itself to shape and form a neat rectangle measuring 2 inches deep by 16 inches wide.
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6
Transfer the dough to a large baking sheet and coat the dough with oil (to keep a crust from forming).
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7
Place in a warm spot free of drafts; let it rest for about 30 minutes or until the dough has doubled in size and is puffy.
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8
Sprinkle lightly all over with semolina, then gather enough semolina to form a small mound at one of the short ends of the dough.
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9
Position oven racks in the lower and upper thirds of the oven; preheat to 450 degrees.
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10
Have ready 2 large baking sheets lined with silicone liners.
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11
Starting at the end of the dough next to the mound of semolina, use a 6-inch dough scraper to cut 1/2-inch-thick strips of dough, pushing them through the semolina to coat well.
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12
Gently transfer the strips to the baking sheets, stretching the dough into 16-inch strips.
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13
Repeat to use all the dough.
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14
Bake immediately for 12 to 15 minutes, until nicely browned and crisp; rotate the baking sheets top to bottom and front to back halfway through baking.
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15
Transfer the breadsticks to a wire rack to cool slightly before serving.
