Cheesy Grana Padano Grissini with Poppy Seeds

In a large mixing bowl, combine the strong white bread flour, fine sea salt, fast-action yeast, olive oil, 50g of the finely grated Grana Padano, and 125ml of warm water. Mix with a clean hand until the ingredients come together to form a rough ball of dough.

Transfer the dough to a lightly floured work surface. Knead the dough for approximately 10 minutes until it becomes smooth, elastic, and no longer sticky. Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and leave to prove in a warm place for 30 minutes.

Preheat your oven to 240°C (220°C fan/gas mark 9). Gently knock the air out of the dough, then divide it into 30-35 small pieces, roughly the size of a walnut (about 20g each).

Roll each piece of dough on an unfloured surface into a long, thin rope about 20-30cm long and 5mm wide. The surface tension of an unfloured board helps to lengthen the dough. Transfer the strips to a flat baking sheet lined with parchment paper, using two trays if necessary.

Sprinkle the poppy seeds over the grissini and roll them slightly on the tray to ensure an even coating. Top with the remaining 50g of grated Grana Padano. Bake for 12-15 minutes until the breadsticks are lightly golden and crisp. Transfer to a wire rack to cool completely.