Directions

1. In a small bowl, whisk together 1/4 cup water and yeast; let stand until frothy, about 5 minutes.
2. In a large bowl, stir together all-purpose flour and salt; make a well in the center. Pour yeast mixture into well along with remaining 1 1/4 cups water, honey, and oil. Using a plastic bowl scraper, gradually pull the flour into the wet ingredients, folding to mix, until a soft dough forms. Knead the dough for 5 minutes by folding the dough over itself while turning the bowl. Scrape the dough out onto work surface. Wash and dry the bowl. Coat bottom of bowl with olive oil. Return dough to bowl and turn to coat. Cover dough with a piece of olive oil coated plastic wrap. Let stand in a warm place until volume has increased by 1 1/2 to 2 times the size, about 1 1/2 hours.
3. Line two baking sheets with parchment paper or nonstick baking mats; set aside. Sprinkle work surface generously with semolina flour so that it covers an area of about 4 by 25 inches.
4. Place dough on prepared work surface and stretch it out to about 4 inches wide and 1/2 inch thick, to cover semolina. If the dough gives you trouble stretching, let relax for 20 minutes and try again. Sprinkle top of dough with more semolina flour. Using a ruler and a pastry cutter, cut dough into pieces that are 4 inches long by 1/2 inch wide.
5. Holding one end of a piece of dough in each hand, stretch it out to the length of the baking sheet by twirling it gently. Transfer to prepared baking sheet. Repeat process to form all of the breadsticks. Cover with plastic wrap and let rise in a warm place until soft and puffy, about 20 minutes.
6. Preheat oven to 325 degrees with a rack set in the center of oven.
7. Bake one sheet at a time, rotating the sheet two-thirds of the way through, until breadsticks are dry and crisp, 12 to 15 minutes. Transfer to a wire rack to cool.