First, divide the warm water into 2 bowls and add the honey and instant dry yeast in one. Let it sit for a few minutes. In the other bowl with water dissolve the salt.
In a large bowl or in a stand mixer, add the sifted flour and add the water with honey and yeast. Start mixing, then add the olive oil and the remaining water with salt.
Mix for a few minutes, then transfer the dough to a cutting board dusted with semolina flour. Flatten the dough and give it a roughly rectangular shape which will make it easier to cut it later.
Brush the top with a bit of olive oil and dust with some semolina. Cover the dough with a cloth and let it rest for about 1 hour.
Preheat the oven at 200°C / 400°F.
With a knife, cut the dough into strips and pull them with your hands until you get the desired thickness for the breadsticks. Divide them into smaller pieces if they become too long. Place them well separated on a lined baking sheet.
If you want to make them a bit fancier, brush them with a bit of olive oil and sprinkle sesame seeds, poppy seeds, or any other seasoning of your choice on top.
Bake in the preheated oven for 15-20 minutes or until they turn golden. Don't take them out if they're still white or they will be chewy and not crunchy.
Notes
How do you store Grissini? To keep them crunchy, you need to store them in an aerated place, away from humidity. Preferably keep them in a lined breadbasket for up to 5 days.